Cilantro And Coriander Seed Naan Bread

A terrific indian flatbread to serve with curries or dips with step by step instructions. from the chef in you site, i haven't made it yet so serving size is a guess. time does not include the resting time

Steps

Dry roast the seeds until aromatic.

Crush them coarsely using a mortar and pestle , or use that coffee grinder that has been lying around unused for a while now :).

Put them into a pan with the water and bring it to a boil.

Set aside.

Put the yogurt into another bowl , add the yeast.

Pour the seeds+water mixture and stir well.

Add 1-1 / 2 cups of flour and stir it well until blended.

Cover the bowl and let it prove for 30minutes.

Then add the salt , oil and the remaining flour.

Knead it well on a lightly floured surface until smooth and place it back in the bowl.

Cover it and let it double - approx 1 hour.

Then punch it down , turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.

Divide the dough into small balls and then using a rolling pin , roll it out into oblong shapes.

On a skillet , place the naan , brush it with little oil.

Once its done on one side , turn it the other side.

Ingredients

bread flour, plain yogurt, coriander seed, fresh coriander, water, dried yeast, salt, vegetable oil, cilantro