Thursday, 6 June 2019

RESTAURANT STYLE GARLIC AND CORIANDER NAAN

Want to know how to make PERFECT Restaurant-Style Garlic and Coriander Naan at home? You are on the right page because this is the recipe you want to try, so get ready to become a master of naan. Prepare this pillowy, aromatic and delicious egg-free naan to soak up those rich and exotic Indian curries you have made!


RESTAURANT STYLE GARLIC AND CORIANDER NAAN is soft, fluffy brushed with garlic flavoured flatbread which is easy to make at home with using staple ingredients such as plain flour, yeast, yogurt and milk. Perfect with Indian curries.



Just a few days ago we had a small get together at ours, mum was in charge of stirring the curries and I took charge in making this fresh, flavourful and tasty garlic and coriander naan. Mum prepared delicious creamy Matar Paneer,  Sabz Khada Masala, Daal Makhni and fluffy Coconut & Almond rice to pair up these tasty Naans slathered in garlicky ghee.

RESTAURANT STYLE GARLIC AND CORIANDER NAAN is soft, fluffy brushed with garlic flavoured flatbread which is easy to make at home with using staple ingredients such as plain flour, yeast, yogurt and milk. Perfect with Indian curries.


WHAT IS NAAN OR NAAN BREAD?


If it's Naan or Naan bread then what about Grandad bread? Ok jokes aside, but seriously let's admit a generous spread of Ghee or Butter over a piping hot naan bread is the piece de resistance. According to some historians, naan bread was enjoyed by the Royals in India in the olden days but is now a staple of Indian cuisine. However, it's not an everyday affair. The west associate naan with every type of curry but Indians hardly whips up naan at home. Most of us enjoy naan in restaurants or at events. In our home, we like to serve naan on some occasions such as birthdays or small get-togethers. Me and my brother are obsessed with our mum's Peshwari Naan.

Naan is a leavened bread which is soft and fluffy which is not only hugely popular in Persian countries but in the Indian subcontinent too. Naan is prepared with basic ingredients such as plain flour, yeast, milk, yogurt, water, and sugar (some recipes include eggs too) and baked in a tandoor (clay oven) which gives it a crisp exterior, fluffy core and distinctive charred flavour.

For the Garlic and Coriander Naan, the addition of garlic puree in the dough, Nigella seeds (aka Kalonji-Onion seeds) and finely chopped coriander and garlic butter are a must.

HOW TO MAKE PERFECT RESTAURANT STYLE GARLIC AND CORIANDER NAAN AT HOME?


Okay, take a deep breath and tell yourself that to make naan at home is not as scary as you may think. The key to extra soft, chewy and fluffy naan is to have the right ingredients, proper measurements and some time on your hands. This recipe of mine is so simple and straight forward, and don't worry about what shape you give it to your naan or how it looks, it still going be so DELICIOUS! Truly speaking, you can't go wrong with this recipe.

First, check your ingredients, if want to enjoy restaurant-style garlic and coriander naan, for the day don't look at your diet plan chart but go and buy whole milk, full-fat Greek yogurt and Ghee or Butter. All these ingredients will make your naan soft, fluffy and extra delicious. For the chewy texture and flavour use plain flour or all purpose flour.

After ingredients, check you have the proper tools. Don't worry I am not asking you to order a big and expensive tandoor (clay oven) but just an inexpensive cast iron skillet. I urge you to get one if you want your naan with airy toasted charred pockets. You don't have to buy the top of the range, any will do. Just heat the skillet, almost you can smell like it's burning (screaming hot) and see the difference because it's a game changer!

Dreaming for a melt in your mouth naan with which you can scoop your curry with? Then use some elbow grease and roll your naan bread very thin, almost like a paratha. Nope, we won't accept those thick, dense and crumbly naans from the supermarket. Thinly rolled naan will cook so quickly and all the way through on a piping hot cast iron skillet.

Next and perhaps most importantly you will need perfectly proven dough and that could be a little difficult to achieve when the weather is cooler. Try to keep the dough at a stable temperature around 24C/75F. The wonderfully proven dough is so easy and soft to work with. 

Now living in the UK, and I'm sure my fellow Brits here will also understand, waiting for the dough to rise is painstaking. With low temperatures most of the year, our best bet is to crank up the heating and leave the dough fairly close to the radiator. 

One such way around this is to use an electric cooker. And that is exactly what I did. I used my brand new CleverChef Multicooker by Drew and Cole to leaven the bread. 



Cleverchef multicooker by Drew&Cole


The CleverChef is a single appliance designed to handle all of your cooking needs. It boasts 14 different cooking functions in a sleek design with an easy digital display - fully equipped to make delicious home-cooked foods at the touch of a button. It is a multicooker and slow cooker in one and also tackles bread, pasta, rice, yoghurt, steam, bake, poach, roast and stew - just to name a few! 




In the box:

CleverChef Intelligent Digital Multicooker 5L
User manual
Rice Spoon
Measuring cup
Steamer tray
Recipe book

The great thing about the CleverChef is that you can control your cooking your own way with its DIY function - you don't have to stick to the presets if you feel like your recipe won't allow it. A handy 24 hour delay timer allows you to set a function for later in the day - great for busy individuals or those who work until late. Plus a keep warm function. The large 5L inner pot is non-stick and dishwasher safe - I love the copper colour. The Flavour Lock technology ensures that the steam is regulated so that the food does not become too soggy or too dry. 

The display is super simple to navigate. You can set whichever function you want by pressing on MENU and then you can adjust the temperature with the +/- button. They display holds up well in bright light and is a good size. 




The CleverChef revolutionizes the way you can cook. Once you have selected the function that you require, you don't have to keep watch on your meal. Some dishes require you to stand for hours on end stirring away but with the CleverChef, once you close the lid, you can forget about it until you are ready to eat. 

This is perfect for, if like me, you haven't been able to plan your meal hours in advance, but still need piping hot food on the table by lunch or dinner! It is an added bonus that the CleverChef blends seamlessly on my kitchen worktop. 


RESTAURANT STYLE GARLIC AND CORIANDER NAAN is soft, fluffy brushed with garlic flavoured flatbread which is easy to make at home with using staple ingredients such as plain flour, yeast, yogurt and milk. Perfect with Indian curries.




THIS RESTAURANT STYLE GARLIC AND CORIANDER NAAN IS


Fresh, fluffy and delicious as you can find in any restaurant 

Easy to make in your own kitchen with staple ingredients

Egg and preservative free and also can be made with plant-based ingredients

Budget ... compared to ordering from a takeaway or store-bought


SERVING SUGGESTIONS


This naan is not only served to mop up rich and delicious curries such as Rajma Masala, Aloo Matar but also scoop up some creamy hummus or wrap around falafels, Tandoori cauliflower and Chickpeas or Creamy Paneer Tikka. Why not spread some of your favourite sandwich spread and add some salad? If there are any leftover (which I doubt), make Naanizza, easy Easy Naan Pizza !


HOW TO STORE THE NAAN BREAD?


I would suggest finished eating fresh naan as soon as possible, but if you want to make ahead and freeze then go for it.

Make all the naan following the given method, but skip applying garlic ghee and coriander. Stack the naans between parchment paper, one by one and place neatly in an airtight freezer-proof container or freezer bag for up to 3 months.

When ready to serve, turn on the grill or broiler, sprinkle some water on the naan and cook under the hot grill on both sides until thoroughly cooked. Apply garlic ghee or butter, sprinkle coriander and serve straightaway. 


STEP BY STEP PICTURES OF MAKING RESTAURANT STYLE GARLIC AND CORIANDER NAAN AT HOME?


First, measure out all the ingredients. In a big bowl whisk plain flour, salt, baking powder and nigella seeds, keep it aside. In a jug combine warm milk and water (lukewarm). In a bowl of a stand mixture place sugar, yeast and milk mixture. Leave it for 15 minutes to bloom. After 12-15 minutes it should be frothy ( if it does not discard the mixture, start over with new packet of yeast following the same method.)




Add greek yogurt to the frothy yeast mixture and combine well.  Then add whisked flour mixture little at a time and garlic puree, process with the dough hook, set the mixture to medium speed and knead the dough till you get large smooth mass.



Set Cleverchef on according to the manual, sprinkle some extra flour into the inner pot. place dough in the pot and close the lid. Select BREAD RISE and press TIME ADJUST and use the + button to increase the time to 40 minutes. ( If you do not have Cleverchef, knead the dough for a couple of minutes, and leave it to rest in well-oiled bowl covered with clean tea towel in a warm place about at 24C, if living in a colder place preheat the oven for a few minutes, TURN OFF THE OVEN and keep bowl covered in the oven for at least 60-90 minutes)



When the program is complete, knead the dough for a couple of minutes on a floured surface before dividing into the equal portions and make round balls.


Keep finely chopped coriander ready, make garlic ghee by combining melted ghee, crushed garlic and sea salt flakes. 

Now roll your naan in round shape as thin as possible on a floured surface using a rolling pin. This may take a few attempts but you'll get there! Remember that Rome wasn't built in a day!




Now time to heat your cast iron pan skillet or pan, it should be ripping hot (be careful by accident not to touch any handles) Apply some garlic ghee on the one side of the naan or directly brush some on the skillet and place brushed side naan direct on the heated pan. Immediately cover the pan with the glass lid, so you can see what's going on inside. After 45 seconds to 1 minute flip the naan over the other side and cook further no more than 30 seconds. 


RESTAURANT STYLE GARLIC AND CORIANDER NAAN is soft, fluffy brushed with garlic flavoured flatbread which is easy to make at home with using staple ingredients such as plain flour, yeast, yogurt and milk. Perfect with Indian curries.



Remove it from the pan, brush or drizzle garlic ghee on top of the piping hot naan, sprinkle a generous amount of finely chopped coriander and serve immediately or store naan, wrapped in a clean kitchen towel to keep warm and soft.


RESTAURANT STYLE GARLIC AND CORIANDER NAAN



RESTAURANT STYLE GARLIC AND CORIANDER NAAN is soft, fluffy brushed with garlic flavoured flatbread which is easy to make at home with using staple ingredients such as plain flour, yeast, yogurt and milk. Perfect with Indian curries.


HAVE YOU MADE OUR GARLIC AND CORIANDER NAAN?



Excellent! Glad you liked our recipe, I hope you have taken a quick pic of it. Now share a pics on our social media Facebook, Instagram or Pinterest using a hashtag #jcookingodyssey or tag us @jcookingodyssey. We are thrilled to see a recreation of this delicious and soft naan recipe.  


Naan bread, garlic naan, homemade naan, restaurant style naan
Bread, Mains
Indian
Yield: 12-15 pieces
Author: Hayley Dhanecha

Restaurant style garlic & coriander naan

Make these restaurant-style garlic & coriander naan in your own kitchen without too many efforts! With this recipe, you will get tasty, fluffy and flavourful naan.
prep time: 65 Mcook time: 20 Mtotal time: 85 M

ingredients:

Garlic and coriander naan
  • 4 cup plain flour
  • 1/4 TSP. salt
  • 1 cup full-fat Greek yogurt
  • 1 TSP. Nigella seeds
  • 1 TSP.  garlic puree
  • 1 1/2 teaspoons baking powder
  • 1/4 cup lukewarm water,
  • 3/4 cup lukewarm whole milk,
  • 1 TBSP sugar or honey
  • 3/4 TSP. active dry yeast
  • 1/4 cuphomemade ghee
  • 1/2 TSP minced garlic
  • Coriander finely chopped, for garnish
  • Flaky sea salt
Equipment/Tools
  • A big bowl or Stand mixture 
  • Rolling pin
  • Cast iron skillet 
  • Cleverchef ( optional)
  • Tea towel
  • Pastry brush

instructions:

How to cook Restaurant style garlic & coriander naan

  1. In a big bowl whisk plain flour, salt, baking powder and nigella seeds, keep it aside.
  2. In a jug combine warm milk and water (lukewarm). In a bowl of a stand mixture place sugar, yeast and milk mixture.
  3. Leave it for 15 minutes to bloom. After 12-15 minutes it should be frothy ( if it does not discard the mixture, start over with new packet of yeast following the same method.)
  4. Add greek yogurt to the frothy yeast mixture and combine well. Then add whisked flour mixture little at a time and garlic puree, process with the dough hook, set the mixture to medium speed and knead the dough till you get large smooth mass.
  5. Set cleverchef according to the manual, sprinkle some extra flour into the inner pot. place dough in the pot and close the lid.
  6. Select BREAD RISE and press TIME ADJUST and use the + button to increase the time to 40 minutes. ( If you do not have cleverchef, knead the dough for a couple of minutes, and leave it to rest in well-oiled bowl covered with clean tea towel in a warm place about at 24C, if living in a colder place preheat the oven for a few minutes, TURN OFF THE OVEN and keep bowl covered in the oven for at least 60-90 minutes)
  7. When the programme is complete, knead the dough for a couple of minutes on a floured surface before dividing into the equal portions and make round balls.
  8. Keep finely chopped coriander ready, make garlic ghee by combining melted ghee, crushed garlic and sea salt flakes.
  9. Now roll your naan in round shape as thin as possible on a floured surface using a rolling pin, approximately 1/4 cm thick.
  10. Now time to heat your cast iron pan skillet or pan, it should be ripping hot (be careful by accident not to touch any handles) Apply some garlic ghee on the one side of the naan or directly brush some on the skillet and place brushed side naan direct on the heated pan. Immediately cover the pan with the glass lid, so you can see what's going on inside. After 45 seconds to 1 minute flip the naan over the other side and cook further no more than 30 seconds.
  11. Remove it from the pan, brush or drizzle garlic ghee on top of the piping hot naan, sprinkle a generous amount of finely chopped coriander and serve immediately or store Store naan, wrapped in a clean kitchen towel to keep warm and soft.

NOTES:

Prep time is including proven time too.
You can use unsalted butter instead of ghee.
If the cast iron skillet is not available use a non-stick pan.
Along with coriander, you may want to add other herbs such as parsley, mint or basil.
Nigella seeds can be omitted totally.
Don't like garlic, skip totally.
Calories
253.09
Fat (grams)
7.44
Sat. Fat (grams)
4.19
Carbs (grams)
39.06
Fiber (grams)
1.42
Net carbs
37.63
Sugar (grams)
5.12
Protein (grams)
7.12
Sodium (milligrams)
148.02
Cholesterol (grams)
18.46
Created using The Recipes Generator











Disclaimer- I was sent the Cleverchef Intellegent Digital Multi Cooker for an unbiased review and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you Drew&Cole team.

Do you like to read our blog? Then don't forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest. So follow us if you can. We would love to keep in touch with you all:)

31 comments:

  1. Wow is too less for this beautifully prepared naan. Title of the post says 'Resturant style....' but I must say these are more appealing what we get in restaurants.

    ReplyDelete
    Replies
    1. Thank you Payal visiting us, that's a huge compliment.

      Delete
  2. These naan are just beautiful! I have always wanted to make my own and I can now. I can't wait to make these x

    ReplyDelete
    Replies
    1. Thank you! Let me know how it turns out for you x

      Delete
  3. This looks so good. Making any kinds of homemade bread sounds interesting and this is surely one.

    ReplyDelete
  4. I am so ready to become a master of naan. Looking forward to getting everything I need to try this recipe and cook my perfect naan!

    ReplyDelete
  5. This homemade naan looks so soft and delicious. Perfect for sandwiches or to pick up sauce from stew or curry. I love the addition of coriander.

    ReplyDelete
    Replies
    1. Thanks Sharon! Coriander adds flavours, colours and make naan look so pretty :)

      Delete
  6. Mama Maggie's Kitchen7 June 2019 at 03:08

    Hmmm yum! This looks sooo delicious. Can I take a bite?

    ReplyDelete
  7. Wow this naan looks amazing, just like the ones they serve in Indian restaurants. I never knew I could make it at home in my stove!

    ReplyDelete
  8. Naan is my favorite bread of all time. I've made it at home before, but I can't wait to try your recipe!

    ReplyDelete
  9. I ALWAYS order naan at restaurants. You are right, it would be so much cheaper making it at home! This sounds right up my alley!! :)

    ReplyDelete
  10. Absolute adore naan and never made it! Def inspired to now! Thanks so much for sharing :).

    ReplyDelete
  11. It's been years since I've made naan. Thanks for reminding me how rewarding it is to make from scratch!

    ReplyDelete
  12. This looks absolutely amazing! Love Naan and the fact that this is restaurant style is fabulous!! Can't wait to make this at home! Have you made these with gluten free flour, by chance? I'd love to make a GF batch. Do you think they would turn out ok?

    ReplyDelete
    Replies
    1. Thanks Amanda, I have not made naans using GF flour and to be honest I have no idea how they would turned out if you do use GK flour. If you want to try, make in small quantity. Sorry, not being helpful here am I?

      Delete
  13. Oh I love fresh naan! There's an Indian restaraunt near our house and they make it fresh to order, It comes out super long , soft, delicious, and brushed with much the same mixture you described! I've always wanted to make it at home. Can you make this recipe without a clever chef?

    ReplyDelete
    Replies
    1. Thank you Markus, yes you can make without a CleverChef, I have given instructions in the post:)

      Delete
  14. Beautifully done … very nicely explained each and every step and clever chef cooker has done a great job in UK climate...

    ReplyDelete
  15. Thank you Amrita, yes cleverchef has made our life so much easier :)

    ReplyDelete
  16. This looks so yummy, love soft homemade naans anytime to rubbery ready made ones. I too like to make them on a skillet. I guess I could make the dough in my bread machine to make life easier.

    ReplyDelete
  17. Homemade naans are a favourite at my place. those looks so inviting pis are so gorgeous.. gadgets like these make cooking so easy and fun!!

    ReplyDelete
  18. love the wya you have explained the recipe with step by step images. it is indeed so helpful to see the recipe done in the equipment and it is indeed a perfect review of the same. Well done Jagruthi

    ReplyDelete

The greatest good you can do for another is not just share your riches, but reveal to them their own.
Disraeli

Thank you very much for visiting JCO, We really appreciate your comments and suggestions. The new GDPR law states that whatever comments you leave on our blog will be viewed by everyone who visits JCO and your consent is given to the visitor to view your profile.
PLEASE NOTE THAT INCLUDING YOUR WEBSITE LINK IN THE COMMENT WILL RESULT IN YOUR COMMENT BEING DELETED.
Hope to see you again soon, have a great day!