Tuesday, August 31, 2010

Cilantro-Rosemary Naan

I have said before that parathas are my absolute favorite type of Indian bread. Nevertheless, I do harbor a soft spot for naan, probably the most well-known Indian bread. Naan is traditionally made with plain white flour without any added flavoring, except possibly kalonji(onion seeds). However, these days, naan comes in a myriad of varieties and flavors, including whole wheat, garlic, kashmiri (a sweeter version flavored with dry fruits and nuts), and many more. When my mom moved A. into her college dorm, she had the opportunity to dine at a very unique Indian restaurant with innovative twists on classic dishes. In particular, she raved about a certain type of naan flavored with rosemary and jalapeno peppers. Now, doesn't that sound like an enticing spin? I absolutely love rosemary, and I was very intrigued by the idea of using it in naan. So, when I came across this recipe at Chef in You for Butter Naan, I slightly modified it to prepare Cilantro-Rosemary naans. I used 2 parts white whole wheat flour to 1 part white flour to make it more nutritious. Moreover, I prepared them on the stovetop, as I much prefer the soft, fluffy naans fresh off the stovetop to the crispy ones that emerge from the oven. Everyone loved them! The rosemary added a whole new dimension to the otherwise rather plain naan, and I loved the slight nutty flavor from the whole wheat flour, which was not at all overbearing. Together, the two lent a very earthy flavor to the naan, and I must say, I definitely favor this earthy, flavorful, not to mention healthier version of naan to the traditional one made with just plain white flour. Enjoy this divine treat with any rich curry, such as my Egg Kheema, Palak Paneer or Creamed Eggplant!
Cilantro-Rosemary Naan(Makes about 10 naans):
2 cups white whole wheat flour
1 cup all-purpose flour
1 tsp. instant yeast
2/3 cup warm water(check yeast package for appropriate temperature)
salt to taste, or about 1 tsp.
1/2 tsp. sugar
1/4 cup chopped cilantro
1.5 tbsp. chopped fresh rosemary
melted butter or ghee for brushing on top
Mix yeast, water and sugar together in a bowl, and mix until the yeast dissolves. Let the mixture sit for 5 minutes. Sift the flour and salt together in a large bowl, and mix in the rosemary and cilantro. Make a well in the center and add the yeast mixture. Mix them together well, and gradually add water(I added about 3/4 cup) to make a soft, slightly pliable dough. Cover the bowl with plastic wrap. and leave it in a warm place to double in volume(about 3 hours). Then, knead the dough for 5 minutes, and divide it into about 10 balls of equal size. Heat a large griddle pan. Roll out one naan into an oblong shape, and brush water onto one side. Place the watered side face down on the griddle, and cook over medium heat. Cook one side until brown spots just begin to appear. Then, flip it and cook until the other side is completely done and covered with brown spots. Spread butter on the top side, flip, and cook until completely done. Repeat for the other naans, and serve them hot. Wrap them in foil and reheat on the stove if not eating right away.


Rachana said...

A healthy, flavourful and delicious naan!

Priya said...

Beautiful and flavourful Naan..

Aparna S Mallya said...

Sounds good!! and looks good too, I'm sure it tastes awesome!

Bergamot said...

Rosemary and cilantro... hmmm a new flavor...must try this.

Sushma Mallya said...

Thats a new and different addtion to naan,loved this variation too..looks yum

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