CILANTRO AND CORIANDER SEED NAAN BREAD
A terrific indian flatbread to serve with curries or dips with step by step instructions. From the chef in you site, i haven't made it yet so serving size is a guess. Time does not include the resting time
Provided by MarraMamba
Categories Breads
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dry roast the seeds until aromatic.
- Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :).
- Put them into a pan with the water and bring it to a boil. Set aside.
- Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well.
- Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes.
- Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
- Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
- Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes.
- On a skillet, place the naan, brush it with little oil.
- once its done on one side, turn it the other side.
Nutrition Facts : Calories 682.2, Fat 11, SaturatedFat 2.8, Cholesterol 9.9, Sodium 1785.2, Carbohydrate 123.7, Fiber 4.9, Sugar 4, Protein 19.5
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