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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dry roast the seeds until aromatic. | 2. Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :). | 3. Put them into a pan with the water and bring it to a boil. Set aside. | 4. Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well. | 5. Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes. | 6. 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. | 7. Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough. | 8. Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes. | 9. On a skillet, place the naan, brush it with little oil. | 10. once its done on one side, turn it the other side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	5	cups		2472.85	496.8305	82.06299999999999	11.370999999999999
plain yogurt	1 1/4	cups		-	-	-	-
coriander seed	1	teaspoon		5.364	0.9898	0.2227	0.3199
coriander	1	tablespoon		1.5333	0.2447	0.142	0.0347
water	1/2	cup		0.0	0.0	0.0	0.0
yeast	1 1/2	1/2	dried	16.65	1.8378	2.1492	0.081
salt	1	tablespoon		-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cilantro	3	sprigs		1.5333	0.2447	0.142	0.0347

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.