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Easy Naan Bread Recipe (Coriander & Garlic Naan Bread Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

Naan bread originates from Central and South India with influence from the Middle-East. The most familiar and readily available varieties of naan in Western countries are the South Asian varieties. It is often referred to as a specific kind of flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread is usually leavened with yeast. It can be used to scoop other foods or served stuffed with a filling.

Naan bread can be served with curries, stews and many more.

Ingredients:
400g Plain Flour
10g Yeast
10g White Sugar
50g Coriander
4 Cloves Garlic
Pinch of Salt
½ Tsp crushed black pepper
500ml Luke Warm Water
Cooking oil

Method:
1. Combined the yeast with the loot warm water & stir, then leave to stand for 5 minutes
2. Place the flour and sugar in a large mixing bowl
3. Gradually pour the water from above onto the flour and mix
4. Knead into a smooth dough, cover the bowl and leave in warm area of your house to ferment till doubled in size
5. Meanwhile, finely chop the coriander and garlic, place into a bowl
6. Add the black pepper and a pinch of salt, then mix well
7. Knead the dough again for 2 minutes, replace the cover, leave to ferment till doubled in size once again
8. Dust a clean surface with flour
9. Place the dough on the work surface, make a hole in the centre of the dough to form a ring
10.Work the ring to an even thickness at about 5cm diagonally
11.Cut the ring into 8 equal size pieces, and then work each one into a ball
12.Brush the work surface with oil
13.Place one piece of the dough ball onto the oiled surface, then brush the dough with oil & flatten
14.Flat it with your finger by applying pressure into about 1cm (or thicker if you prefer) in thickness flatbread
15.Place the coriander and garlic mixture onto the flatbread and gently spread it all over with your fingers
16.Heat a frying pan over medium heat
17.Place the naan bread in the pan, cover and cook for about a minute each side – you should hear a hollow sound when patting it, then it’s cooked
18.Place onto a dish or into a large bowl, serve with curry dish

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Crossfitter, Blogger, World's Pickiest Vegetarian, Ninja in Training, Vampire Slayer. Blue is my favourite color. It's also the only color.

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