Curry-Coriander Naan Bread

You do not need tandoor to bake flat naan bread at home. In English language The naan نان, a word that just means bread in its original Persian, is a flatbread native to west, central and southern Asia .

Naan traditionally baked in a clay oven that is called Tandoori تنور . But nowadays, life is easier and we can bake these yummy flat breads at home in a pan. Easy peasy☺

Naan is a staple food in Iranian cuisine and in everyday breakfast, lunch or dinner we have different types of Persian naan bread.

You can get your daily fresh naan bread for breakfast, lunch or dinner from bakery, while you are waiting in long queue to get your delicious warm bread.

In following naan bread recipe, there is no baking powder, or yeast. Just with flour, salt and spices I baked these wonderful naan bread. One more thing I should mention is: this naan bread is a kind of semi soft naan bread.

For flavouring I added curry and coriander powder and that’s why this bread is called curry-coriander naan. But you have loads of choice. You can add any dried herbs or spices you wish 🙂 So as you see it is very flexible recipe.

For topping the baked bread you can use butter or olive oil along with a plate of Feta cheese and tomatoes or with soup.

Ingredients

275 g plain flour

140ml lukewarm water

1 tbsp olive oil

1 tsp salt

1 tsp curry powder

1 tsp coriander powder

Sieve the flour, salt, coriander and curry powder into a bowl. Use a wooden spoon and make a well in the flour and pour in warm water and 1 tbsp of olive oil. Mix it with hand until you all ingredients come together and you have a nice elastic dough. If dough is sticky , add a little bit flour.

Cover the dough and set aside for 15 minutes. After 15 minutes, divide the dough into 6 pieces. On a floured surface, use rolling pin and roll each dough ball into an oval or round shape.

Heat grill pan (if not available, simply use ordinary pan). Grill pan make nice ridges on the surface of naan bread, but as I mentioned it is not a MUST.

Place flatten naan on the pan and cook for 2-3 minutes each side. Then remove and drizzle with remaining of olive oil and serve it.

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Author: rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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