I was stuck of what to do for this weeks bake, having been baking and cooking non-stop over the Christmas period I didn’t really feel like doing anything too fancy as I had been attempting to knuckle down into Uni assignments and get back into the swing of things. I ended up doing this bake after it was dark which I haven’t done for a while as I try to plan it so that I can take photos in daylight which was getting difficult but now the days are getting longer again time is on my side! I have made naan breads once before using a Paul Hollywood recipe I used my own flavourings and adapted a few recipes to create my own. I also made a prawn curry using a wonderful Indian recipe book my mum has which was delicious and I will definitely be making again along with these naan breads.
Ingredients
- 290g Strong white bread flour
- 7g Fast action dried yeast
- 120ml Milk
- 3 Garlic cloves
- 1.5 tsp of Black Onion seeds (Nigella seeds)
- 1 tsp of Ground coriander
- 0.5 tsp of salt
- 30g butter
- 1 tsp of honey
- 1 handful of fresh coriander
Method
- Firstly finely chop your garlic and fresh coriander, use a garlic press if you have one.
- Melt the butter until fully liquid.
- In a large mixer with a dough hook, add your flour, salt, spices, garlic, black onion seeds, fresh coriander, honey, yeast and melted butter.
- Start mixing on a low speed and gradually add your milk you may not need all of it. Scrap down the sides of the mixer to bring the dough together.
- Then put on a fast speed for 5 minutes until the dough is soft and stretchy.
- Cover the bowl with cling film and leave to rise somewhere warm for about an hour or so.
- Then divide your dough into how many naan’s you would like, I made mine into 3 large.
- Then roll out the dough into an oblong shape – there is no art to this and shape doesn’t really matter.
- Place on a baking tray with teflon sheets or baking paper and leave to rise and rest for 30 minutes.
- You can either bake these in a large frying pan or under a grill. I have used both and they both work well just make sure if frying that you have it on a medium heat or it will cook too quickly.
- If cooking under the grill place the trays on the middle shelf and flip half way through, brush with some more melted butter after cooking and serve with fresh coriander.
