WHB #59: Coriander Naan Bread

November 19th, 2006

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 Strong Bread Flour
  • 1 1/2 tsp Dried Active Yeast
  • 1/2 tsp Salt
  • 185g Live Yoghurt
  • 25g Melted Unsalted Butter (and another 10g or so for later)
  • 25g 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 teardrop 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 until golden brown on each side.

And to serve…

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

Like it? Support us and Share it!: These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Digg
  • del.icio.us
  • StumbleUpon
  • Google
Bite This icon Bite This!

11 Responses to “WHB #59: Coriander Naan Bread”

  1. Kalyn Says:

    Looks very yummy. Of course you’ve included my very favorite herb so you know I’ll definitely like it. I also think it’s greatly in harmony that Nandita is hosting and you’re making Naan.

  2. Andrew Says:

    Superb! This is one of those things I have never got round to making, but always wanted to.

    One thing though. Yoghurt always confuses me. Is live yoghurt just called live yoghurt? or might it be called something different on in the supermarket?

  3. scott Says:

    Kalyn: The idea was to create something themed with the host of the event - but I’m no expert on Indian food.

    Andrew: Live Yoghurt will generally say something like “live” or “bio” on the label. Basically it’s full of all those “good” bacteria, and as such the people selling it generally want you to know that. Look for the large pots of plain yoghurt and read the labels - you’ll find the “live” stuff there.

  4. Brilynn Says:

    That looks nice and soft and just right. I’ve been thinking of making curry tomorrow and this would be an excellent accompanyment.

  5. Simonetta Says:

    Hi Scott! Funnily enough I have cooked Indian food before (you are right about the complexity, I have always spent full days cooking Indian meals), but never dared to cook the Naan, since I have no tandoori either! So, thanks for the recipe, it gives me confidence to try!
    Sorry I was absent lately, my internet connection was unwell: it probably got one of the seasonal bugs…
    ;-)

  6. Trig Says:

    Coriander is my dad’s favourite culinary herb - perhaps something to do with the fact that he discovered it in a Vietnamese restaurant in Paris on his honeymoon 30 years ago. He buys it by the bunch, at least once a week.

  7. Nalini Says:

    Hi Scott,
    Came across your blog through the WHB entry! Wow, your coriander naan looks very tempting!…I have never gotten around to making naans since I always thought that the process was complicated and needed a tandoori oven made of brick and clay!. you’ve inspired me to make my own naan at home!! very nice entry! Thanks, Nalini

  8. Meena Says:

    Hi Scott!! Can’t believe I never came accross your blog before, it’s amazing!! Am adding you to my blogroll so that I can visit often!

  9. Vani Says:

    That looks really good! And adding cilantro must have given it an extra burst of flavor!! Me, I’m lazy. I BUY bread, including naans instead of making them. But I’m sure home made naan tastes LOTS better than the “store bought & heated in oven” ones.
    Kudos, Scott!

  10. Mae Says:

    This is a great Naan bread recipe i must, try if i ever plan ahead to order an Indian takeaway! lol. See, like you, i’m put off with complex ingredients that makes up an Indian curry recipes that’s why i never make them.

    I do my own style of curry though, one that has only a few key spices. I’m not brave enough yet to enter into the full on Indian cooking. :)

  11. simonetta Says:

    Scott, I did try your recipe and it was a big success! Thanks again!

Leave a Reply