Bread and Better

Bread and Better

Wednesday, 2 March 2016

Chilli, Coriander and Cumin Naan Bread

I shouldn't really call these 'naan breads', as they aren't cooked in a specially made brick oven, but I can't say that I've got one of those to hand at home, so I dry fried them in a non-stick pan instead. The herbs and spices I've incorporated into my dough really bring a traditional and familiar flavour. If you wanted to be a little more daring, add more chilli or some garlic oil.

Makes 3 large-ish naan

For the naan:
300g strong white flour
7g dried yeast
1 teaspoon salt
1 tablespoon rapeseed oil
175ml water
1 teaspoon dried chilli
1 teaspoon dried coriander
1 teaspoon cumin seeds

Add the flour to the bowl and rub in the yeast.
Add the salt, oil, spices and water and mix to form a dough (adding more water if it feels a little dry).
Place the dough onto a lightly oiled surface and and knead for around 10 minutes, or until it feels smooth and elastic.
Return the dough to the bowl, cover with a tea-towel and leave to rise for about an hour, or until it has doubled in size.
When the dough is ready, split it into 3 equal pieces and stretch each one into a naan shape using your hand.
Put a non-stick frying pan onto a high heat (without any oil) and cook each naan for around 3 minutes on each side, or until it looks golden and slightly burnished.
Serve the naans whilst still a little warm.

Tip- you can make the naan breads in advance and re-heat in the oven when you are ready to use. Simply pre-heat the oven to 200 degrees c, and place the naan straight onto the oven racks to cook for around 3 minutes.

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