Bread and Better

Bread and Better

Monday, 14 March 2016

Garlic and Coriander Naan

After the surprising success of my last naans, I decided to give this classic flavour combination a go. I have used garlic granules here as well as a garlic oil, to give extra flavour, but if you can't find these feel free to use a garlic powder instead.





Makes 3 naan.

For the naan:
300g strong white flour
2 tablespoons garlic granules
2 tablespoons dried coriander
7 g dried yeast
1 teaspoon salt
200g water

For the oil:
2 tablespoons rapeseed oil
1 teaspoon dried coriander
I garlic clove, peeled and thinly sliced.

Make the garlic oil by placing the oil, garlic and coriander into a small bowl. Give a quick stir and then cover with some clingfilm.
Place the flour into a large bowl and then rub in the yeast.
Add the salt, granules, coriander and water and mix until it forms a dough (adding more water if it feels a little dry).
Place the dough onto a lightly floured surface and knead for around 5 minutes, or until it feels smooth and elastic.
Return the dough to the bowl and cover with a tea-towel.
Leave to rise for about an hour, or until the dough has doubled in size.
When the dough has risen, divide it into 3 equal peices and stretch each one into a naan shape.
Place a non- stick frying pan onto a high heat and dry-fry each naan for around 3 minutes (turning the naan over a few times during cooking).
When the naan are cooked, brush a little of the garlic oil on top and serve.

Tip: You can make these in advance and simply re-heat in a medium oven for a couple of minutes before serving.

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