Indian Naan-coriander-bread

Gluten freeNut freeWithout industrial sugarSoy freeVegetarian

Are you familiar with Indian Naan-bread? No? Well, than it’s about time for me to introduce you to this delicious flatbread.

This super tasty type of bread is actually just a fluffy and soft flatbread, shortly baked in a traditional Indian tandoor-oven. It’s an integral part of the daily Indian kitchen since it is served along with almost all kinds of warm meals.

You can enjoy Naan-bread as a side dish or in many other different ways.

As you can see, I chose to prepare a coriander-Naan-bread.

I served it along with my tasty Chimichurri, some Hummus with smoked paprika powder and a few green olives. It was delicious!!

You are free to roll out the dough a bit thicker than usual and to fill it with many different delicacies such as veggies, onions and garlic. Just an idea;-))

It doesn’t really matter how you fill it, as long as the dough is light and fluffy and the bread is baked either in a hot pan, or a very hot oven.

There are no limits to your creativity when it comes to how you prepare your bread.

And now I will show you how to quickly prepare a perfect Naan-bread.

Have lots of success and enjoy this wonderful bread!

Indian Naan-coriander-bread

  • 1/2 package dried yeast
  • Some tepid water
  • A pinch of cane sugar
  • 100g corn starch
  • 100g buckwheat *white*
  • 50g potato starch
  • 20g Tapioca starch
  • 2 tablespoons of psyllium husks
  • 1 pinch of sea salt
  • 1 egg *medium size*
  • 40g soft butter *Optional: Vegan butter
  • 80-100ml tepid water
  • 1 bunch of coriander

*You can use 1/2 a package of bicarb instead and 1 tea spoon of vinegar instead of the yeast.

  • Give the yeast into a cup, add some tepid water and sugar and let the yeast rise until you can see some little bubbles.
  • Instead of the yeast you can add the bicarb and the vinegar to the flour mix until it starts to bubble.
  • Mix the flours with the psyllium husks ,the salt, the egg and the butter in the kitchen machine.
  • Add the yeast *or the bicarb* into the stirring machine and activate it.
  • Add the water continuously and knead the dough for 10 minutes.
  • Clean the coriander, shake it dry and chop it.
  • Place the dough into a bowl, cover it with foil and a cloth and let it process for 1 hour at a warm place.
  • Place the dough on top of a floured surface and knead the flour into the dough.
  • Now knead the coriander into the dough.
  • Afterwards cut the dough into  10-12 pieces and slightly roll out each piece.

Did you like this recipe or do you have any further questions? If so, please leave a comment.

Did you like this article or do you have any further questions? If so, please leave a comment.

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