WHB #59: Coriander Naan Bread

Coriander is a very distinctive herb, and one which makes me instinctively think “Indian food” when I smell it. Blame it on the many years of take-aways and curries, if you like. It’s my Dad’s fault, honest – he loves them.

It’s something about the advent of cold weather that makes me crave something not only filling, but hot and spicy to boot. I’ll touch more on that in a later post, but for now let’s start with something nice to mop up those curries with – an Indian styled Coriander Naan Bread.

Coriander Naan Bread Recipe

I don’t cook Indian food much – it’s far too complicated for my liking. Don’t get me wrong; I love the food, but it’s the complex assortment of ingredients that I generally don’t have in my kitchen that throws me. Naan bread, for example, is generally baked in a Tandoor – something I definitely don’t have.

This Naan is a simple introduction to Indian food, with coriander added for extra authenticity. If you are find the prospect of a fully fledged curry as an accompaniment a little daunting, try your home made Naan with a take away. We all cheat a little – don’t we?

This article also doubles as my entry for Weekend Herb Blogging, which this week is hosted over at the excellent website Saffron Trail.

Coriander Naan Bread Recipe – Ingredients

  • 250g (8.8 oz) Strong Bread Flour
  • 1 1/2 tsp Dried Active Yeast
  • 1/2 tsp Salt
  • 185g (6.5 oz) Live Yoghurt
  • 25g (0.9 oz) Melted Unsalted Butter (and another 10g or so for later)
  • 25g (0.9 oz) Finely Chopped Coriander
  • Water

Coriander Naan Bread Recipe – Method

  1. Mix all dry ingredients together in a bowl
  2. Mix the wet ingredients together in a separate bowl
  3. Slowly add the dry ingredients to the wet while mixing constantly until a smooth dough is formed. If this is too dry, add some water and mix again.
  4. Place the dough onto a floured surface and begin to knead for approximately 10 minutes until the dough feels elastic and difficult to work.
  5. Place dough in an oiled bowl and wrap with cling film. Leave in a warm place for 45 minutes until doubled in size.
  6. Empty dough out onto floured surface, and knead as before for another 5 minutes.
  7. Cut into 4 equal pieces, and flatten with a rolling pin to around 1cm thick tear-drop shapes. Brush with the remaining melted butter.
  8. Place the Naan dough onto an oiled baking tray and place in oven for around 5 minutes at 220 degrees c (430 degrees f) until golden brown on each side.

And to serve…

Eat as is, or serve still hot with your favourite Indian curry – either home made or from the take-away!