Ingredients:
- Approx 4 cups of bread flour (or all purpose flour)
- 1-1/4 cup plain yogurt
- 1/2 tsp coriander seed
- 1/2 cup water
- 1-1/2 tsp dried yeast
- 1 tbsp salt
- 2 tbsp vegetable oil plus extra for brushing
- few sprigs of cilantro for garnish
Directions:
1. Boil water and add ground coriander. Then remove from heat. Set aside.
2. Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well
3. Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30 minutes.
4. Then add the salt, oil
and the remaining flour. Knead it well on a lightly floured surface
until smooth (or with a dough hook) and place it back in the bowl. Cover it and let it double -
approx 1 hour.
5. Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
6. Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes
7. On an oiled skillet, place the naan, brush it with little oil, and cook on low to medium heat.
8. Once its done on one side, cook on the other side.
*You can also freeze the dough in small portions before cooking to use later.
