Posted on May 18, 2015
Bread Machine Naan Bread Recipe
Friday night is date night for my husband and me, and usually I will make a curry for both of us. We did often enjoy getting take away from our local kebab shop near our previous house, which was way more authentic than my version, but also a lot more expensive!
One of the benefits, in a money saving sense at least, of moving to such a rural area, is that take away is no longer possible, so I am forced to make our curry myself 😉 It also means that I know exactly what has gone into it, and can avoid a lot of added sugar and so on.
We both enjoy naan bread with our curry, and having found a bread machine naan bread recipe in a library book a few years ago, I have adapted it several times until it turns out the way I would like it to. If you don’t have a bread machine, you could easily knead the dough by hand, leaving it to rise covered for a few hours until it has doubled in size. Obviously our date night menu is not really Trim Healthy Mama compatible, but I’ve got lots of other meals in a week to work on that!
We occasionally also have homemade onion bhajis, but these are extra work, and also deep fried, so I wouldn’t want to have them too often. I will maybe post my onion bhaji recipe in future. Our preferred type of naan is garlic and coriander. So, with apologies to anyone reading who makes real, authentic naan, here is my recipe:
Garlic and Coriander Bread Machine Naan Bread Recipe
(Makes 4 naan breads)
3/4 cup lukewarm milk
1/3 cup plain yoghurt
2 tsp sugar
1 tsp salt
1 clove garlic, minced
2 TBSP oil
3 cups bread flour (I use chapatti flour to save money, but you can use your preferred bread flour)
1.5 tsp ground coriander (cilantro)
1 tsp fast active yeast
2 TBSP melted butter, for brushing
Put all the ingredients into the bread machine, in the order given. This allows the dough to mix better. Set machine to dough and switch on.
When risen, turn the dough out onto a floured surface.
Divide the dough into four pieces, setting 3 of them aside.
Shape the quarter piece of dough into a teardrop shape, and use a rolling pin to roll out to about quarter inch thick, keeping the teardrop shape.
Place on baking tray and brush all over with the melted butter.
Bake in oven at 200 C / 400 F / Gas Mark 6 for 15 – 20 minutes or until naan bread is golden brown and bubbling, but not over done.
Serve with curry and enjoy!
Please let me know if you tried the recipe and how it turned out 🙂
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