Garlic Cilantro Naan is my favorite kind of naan. Soft Indian flatbreads with flavor of garlic and cilantro, topped with melted butter. Ahh.. perfect Indian side! Eat it with all kinds of curries as a main dish, or dip raita or chutney in it for an appetizer or snack.
They don't really have to be eaten only to Indian cuisines either, many South and Central Asian countries use this kind of bread. I even had it to Moroccan Butternut Squash soup the other day. You can't really go wrong with this!
Who doesn't like to dip bread in flavorful food? It's comforting, filling, and can be super tasty! I've heard some people think cilantro taste like soap - I know,
Easy Homemade Garlic Cilantro Naan (indian Flatbread)
, but that's the case. If you're one of those unfortunate souls, just skip the cilantro. Maybe you'd like it with mint leaves instead? I might have to try that. Next time.
These are very simple to make, but it takes some time. First problem - the greek yoghurt need to be at room temperature. I hate these things, because you have to wait until foreverr to start the actual baking. When that's out of the way, you're ready to make the dough!
Heat the milk to lukewarm, or in other words, to body temperature 37C (98F). This is to avoid killing the yeast. The yeast needs lukewarm to rise, but too hot and it refuses to. Too cold, nothing happens. I like to be very consistent with this, I'm not sure how super important it is here, but why not be certain. Lukewarm always leads to glorious doughs.
Leicester Bakery Garlic & Coriander Naan Bread
Mix the dry ingredients together (including the dry yeast) and then add in the lukewarm greek yoghurt and milk. Mix with a hand mixer or stand mixer. You want the dough to come together and slightly letting go of the bowl. This dough is a little bit sticky, and the more sticky, the less dense the product will be.
However, you might want to adjust with a little more flour or a little more milk in order to get the right consistency. Touch it and it will slightly hold your finger, but it will not be this greasy mess. The standard for all kinds of doughs, I suppose.
Place a damp towel over the bowl and place in a warm place. I usually place it in front of the heater, but don't go overboard with this. Just be careful of drafts and very cold places. We need to take care of the yeast almost like a baby! Another boring part - let it risefor 2 hours. I knooow, I'm sorry. But that's dough life for you. It will definitely be worth it!
Riya's Garlic And Coriander Naan Bread
Clean your kitchen counter, dry it up, and add flour to avoid sticking the dough to it. Grease your hands with sunflower oil or other neutral oil and knead the dough once more. Make small golf balls of them (I made 15), and start rolling them with a rolling pin. You want them thin, but not paper thin.
Be sure it's not sticking to the counter. I usually take them up and place them down again when I'm satisfied with the rolling (because of the force of the rolling pin it might stick), and then add chopped garlic and cilantro on top. Slightly press them down into the dough.
Heat a non-stick skillet with no oil or butter, to medium heat. Add one or two naan bread to the pan. Wait a few minutes, carefully checking the underside of the naan occasionally. When they've gotten some parts of brown color and start to get firm, they are ready to be placed on a baking tray. Continue with the rest of the naan.
Tesco 2 Garlic & Coriander Naan
Get your oven in grill mode, around 200C (390F). Place the baking tray in the top of the oven and wait until it fluffs up and gets a nice brown color on some parts. This might go very quickly, so I suggest keeping a constant eye on them.
Brush the garlic cilantro naan with melted butter and they are done! Serve with whatever you want, I like to serve them with either Indian kebabs, Jeera rice, and raita, or Tikka Masala. Enjoy!
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Homemade Garlic Naan
This was the first time I made naan. I cooked these per recipe but used a baking store - forgot to brush with butter, but delicious!This Garlic Naan Bread recipe is better than the ones you’ll find at the BEST Indian restaurants! These pillowy soft naan breads are so addictive, you will love how quick and easy this recipe is to make! Your new favorite yeast bread recipe!
Crave It All here sharing our recipe for garlic naan bread; a favorite spin on a traditional flat bread from India. Normally baked inside hot Tandoor ovens with charcoal or wood fire, our naan bread recipe has been altered to cook them right on the stove in a hot cast-iron skillet.
We use a combination of yogurt and oil to give them an addictive soft and fluffy texture, and add minced garlic right into the dough to give us a perfect garlicky flavor.
Ingredient Naan Breads (with Garlic & Coriander)
Both flatbreads are made with a yeast raised dough, however Pita bread has a harder texture when compared to Naan. While pita bread only contains flour, water, yeast, salt and some olive oil; naan is made with a fattier, more enriched dough including ghee (clarified butter), oil, yogurt and sometimes eggs. This gives naan its different texture.
Serve with Tikka Masala or Butter Chicken, or use them to make wraps. Substitute garlic naan breads for tortillas for quesadillas, or for simple naan pizzas!
If you plan on storing your naan breads, do not brush them with the garlic butter. When cooked, let cool completely to room temperature to prevent condensation. Transfer to ziplock bags and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Butter Garlic Naan Indian Flat Bread
When ready to eat, heat them up on a pan over low-medium heat, or in the microwave for 10 seconds. Brush with garlic butter and enjoy!
) and store in the freezer for up to 2 months. Frozen naan bread thaws quickly at room temperature. Reheat in the microwave or on a skillet over low-medium heat, then brush with garlic butter.
Garlic Naan Breads are so soft and perfect for mopping up curries, you’ll find it hard to stop at one! Just like the best Indian restaurants, this will become your new favorite naan recipe!
Naan Bread With Garlic Cilantro Butter
Calories: 290 kcal | Carbohydrates: 42 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 7 g | Fiber: 2 g | Sugar: 2 g | Vitamin C: 1 mg | Calcium: 6 mg | Iron: 2 mg, we eat garlic naan. If you’re unfamiliar, naan is a leavened flatbread from India that is soft, pillowy, and bubbly with delicious charred spots. It also happens to be quite possibly my favorite bread of all time!
This recipe yields the best naan I’ve ever tasted. No exaggeration. It’s much better than the ones you’ll buy in a supermarket, and considerably better than even those that you’ll find at an Indian restaurant or takeaway. Gorgeously soft with just the right amount of chewiness and crispness. Dowsed in the most incredible garlic-coriander butter that makes every bite a celebration. And the flavor is out of this world. Not only that, but it’s easy! Plus, I’ve included every possible question and answer below to help you out.
Of naan!), I’m so proud to have finally perfected this recipe. I can confidentially say that once you try it, this is the only naan recipe you’ll ever need! Best of all, all you need is either a stovetop or an oven. No tandoor is needed and no compromise of flavour.
Bread Board Garlic & Coriander Naan (260 G)
Yes, you can! A gas hob/stovetop is the most convenient for cooking Indian food and you will have a huge advantage. Although naan can be made on an electric or induction stovetop, you won’t get quite the same results that you would with gas. However, they will still be incredibly tasty – here are a few options:
Yes, you can! This naan freezes extremely well – which is a great and convenient option if you won’t eat all the naan at once, or if you want an easy meal later in the month. Because it’s a high-hydration (lots of moisture!) recipe, the naan retains its beautiful soft texture even after freezing and doesn’t become dry, so there is no compromise on flavor or texture.
To freeze your naan dough, simply follow the recipe as usual. After rising and incorporating the flour, portion into 8 dough balls and oil each of them very well. Wrap each dough ball separately in oiled clingfilm (lots of oil to stop sticking!) and then freeze. Naan dough will stay good for up to 3 months in the freezer. To thaw, simply leave the dough ball (still in clingfilm) on the counter for a few hours until soft enough to roll, and then cook as usual.
Garlic And Coriander Flatbreads With Raita Recipe
Alternatively, cook your naan
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