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.
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?
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
Coriander Naan Bread Recipe – Method
- Mix all dry ingredients together in a bowl
- Mix the wet ingredients together in a separate bowl
- 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.
- Place the dough onto a floured surface and begin to knead for approximately 10 minutes until the dough feels elastic and difficult to work.
- Place dough in an oiled bowl and wrap with cling film. Leave in a warm place for 45 minutes until doubled in size.
- Empty dough out onto floured surface, and knead as before for another 5 minutes.
- Cut into 4 equal pieces, and flatten with a rolling pin to around 1cm thick tear-drop shapes. Brush with the remaining melted butter.
- 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!