Hach, sometimes I wish such a picture could capture the smell and taste of a dish. Then you would all be on the screen now, because this coriander garlic naan is so incredibly good that you can not get enough of it. Well enough, it definitely seems to be looking, because you dear ones have wished you loudly on IG! And since your wish is your command, there is now for you the recipe for this fantastically delicious ultra-fluffy coriander-garlic naan!
The world’s best cilantro-garlic-naan
Actually, I was convinced that I could not improve my better and, above all, much easier to manufacture !
Experimentation is the key to improvement
Normally, a perfectionist disposition often makes life very difficult, or better, I like to make life difficult for myself . But of course I always try to improve things with small changes.
And that’s exactly how it went here. Because a little less fluid, but there a little more peace. I am still not 100% satisfied, but it is enough for 99.9% More is probably not in it.
What goes perfectly with the Coriander Garlic Naan?
Of course, nothing beats a nice curry or a delicious Dal. My favorites are the following recipes:
- Mountain lentils curry (can also be cooked alternatively with green lentils)
- chicken tikka masala
- Paneer Korma
- Quinoa feta spinach patties (my second favorite combo and a little curry mayo, I get an appetite right away )
But honestly, that tastes great without “side dish”
Tips & Tricks for preparing Naan in the pan
- Fry without oil ! It is better not to dry the naan freshly after baking in the pan with liquid ghee or oil. Oil in the pan causes the dough to burn quickly and makes the bread too dry.
- As an alternative to coriander and garlic, you can also add roughly crushed coriander seeds or cumin seed in a mortar.
And because pictures say more and more than many words, here are some supporting pictures taken from my other Naan recipe:
In a few days, the recipe will also be available as a directly downloadable PDF, but until then you have to be patient. At least until the weekend!
Would you prefer Ghee , Garam Masala or Paneer Korma with almonds as the next Indian recipe?
- 200 g of flour (type 550)
- 60 g of yoghurt (1.5% or 3.5%) – to room temperature
- 2 teaspoons oil or ghee (recipe follows)
- ½ tsp salt
- ½ tsp honey
- 1.5 tsp dry yeast (equivalent to about 3 normal teaspoons)
- 75 ml of lukewarm water
- 1 pinch of Garam Masala (optional, recipe follows)
- 1 clove of garlic
- 1 pair of stems of fresh coriander (as desired)
- 1 tbsp ghee (melted), alternatively (olive) oil
- 1 clove of garlic
- Dissolve the honey in the water, then add the yeast. Let it swell for about 10 minutes.
- In the meantime peel garlic and finely grate. Wash cilantro, peel leaves and finely chop.
- Add the flour, salt, yoghurt, fat, spices, garlic and half of the coriander to the yeast-water mixture and knead by hand or with a food processor for 10 minutes to a homogeneous dough.
- Put the dough on a lightly floured surface and knead again briefly by hand, work round and then return to the bowl. Cover the bowl with a lightly moistened kitchen towel and let it rest for about 60 to 90 minutes until the dough has increased significantly. Incidentally, he does not have to stand in a particularly warm place, oven with switched on lighting is completely sufficient.
- After leaving the dough, knead briefly and divide into 6 equal parts. Each piece work around and set aside. Cover with cling film.
- Meanwhile peel another garlic clove and grate finely. Ghee melt (eg in the microwave) and then mix with the remaining coriander and the grated garlic.
- In the following step it is an advantage if you have a kitchen “mate”. So if you have someone, grab him and share the work. One rolls out, the other takes over baking in the pan.
- If you work alone, then carefully roll out the dough on a lightly floured work surface. Cooking teams can work here in parallel. Roll out the first naan while the pan is hot, bake the first naan and in the meantime roll out number 2, etc.
- Heat a medium-high pan until a drop of water dances on the hot surface. NO OIL TO ADD! In the meantime, carefully roll out the first naan and then place in the pan (see pictures above).
- Bake on the underside until it shows small golden brown spots, then turn it over carefully and bake on the side until it reaches the desired browning. Turn the naan upside down on a plate (ideally: on a large piece of aluminum foil) and sprinkle immediately with the prepared ghee.
- Do the same with the rest of the dough and then enjoy it with a delicious curry or dal or alternatively as a wrap, etc.
Ready-to-cook naan can also be frozen (preferably individually) and then baked in a warm oven at approx. 150 ° C in just 4 – 5 minutes.
Optimal procedure for baking for one person (after having done the already felt 100 times alone, I speak from experience and for me this has proved to be the best):
1) Roll out all naan breads
2) Let the pan get hot
3) Bake Naan # 1 in the pan of both
4) Put Naan # 1 on a plate
5) Put Naan # 2 in the pan
6) Brush Naan # 1
7) Turn Naan # 2 and bake
and then from step 4) repeat the process, requires some practice but after the second or third time you have the bow out.