2 hrs 10 mins
Missy Wombat's Note:
The original recipe of this was a watch the bread rise, knead, leave etc...time consuming and not much fun. Throw a breadmaker into the equation and you can get on with making all the yummy things to accompany the naan. A good basic recipe that disappears quickly.
My Private Note
Units: US | Metric
- 1Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
- 2Mix on the dough setting.
- 3When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
- 4Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
- 5Use oil spray to stop them from sticking.
- 6Preheat a grill/broiler.
- 7Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
- 8Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
- 9Serve immediately with hommous, beans, curry or just eat them by themselves.
- 10Alternatively, you can let them cool and then freeze them.
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Nutritional Facts for Naan bread with garlic and coriander/cilantro
Serving Size: 1 (173 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 396.9
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1590.7 mg
- Total Carbohydrate 84.1 g
- Dietary Fiber 8.5 g
- Sugars 1.4 g
- Protein 13.6 g