Happy Thursday guys! Recipe of the day is Coriander Naan Bread – delicious, herby & buttery bread that is definitely one of our family’s favourite. 👌
I make this lovely bread weekly and I assure you, it’s very simple but tastes amazing. It’s perfect with dips, olives, cheese, curries and on its own. The original recipe is from here https://www.bbcgoodfood.com/recipes/naan-bread. It calls for nigella seeds which I used in the beginning but the kids didn’t really fancy them. They didn’t really mind the coriander though so I swapped them around.
What you need:
- flour
- butter
- yogurt
- coriander
- baking powder
- yeast
- sugar
- salt
Here’s how to make the Coriander Naan Bread:
Ingredients:
- 300g strong white bread flour, plus extra for dusting
- 1/2 tsp baking powder
- 1/2tsp salt
- 2tsp caster sugar
- 7g dry yeast
- 150ml yogurt
- 25g butter
- 30g coriander, chopped
- 2-3tbsp extra butter for brushing
Preparation:
- In a bowl, mix the yeast, 1tsp of the sugar and bout 125ml lukewarm water. Leave on a side.
- In a separate bowl, mix the flour, baking powder, the rest of the sugar and salt. Make a well in the middle and add the yogurt, melted butter and yeast mixture. Stir everything together. Transfer to a flour-dusted worktop and start kneading. If necessary add more flour or water, depending on how dry/wet the dough is.
- When the dough is soft and elastic, transfer it to a bowl, greased with some butter or oil. Cover with cling film and leave for an hour or until doubled its size.
- Divide it into 6 balls and roll them out into naan breads or teardrop shape.
- Heat a pan and dry fry for about 2-3 minutes on each side.
- Brush with butter and serve warm.
Enjoy!
I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming very soon. Meanwhile have a peaceful rest of the week and an amazing weekend. I have planned to make a decadent cheesecake which I hope will pass the test and will be posted on here. xx
