Naan Bread With Garlic And Coriander (cilantro) Variation

It is the job of the church to baptize every true convert as “an outward symbol of an inward reality” and we must do that as soon as possible. But we must emphasize in the case of children and really every professing believer that it is valid converts we baptize, not just anyone who says he has believed. We find that knowing this is more difficult with children because they cannot express themselves as an adult would and because their experiences in life have not as clearly demonstrated that they have life from God. But we still cannot baptize those we only hope are Christians. So we must wait until we know, and then we will baptize as immediately as possible.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
	Indian		1	Servings

INGREDIENTS

7		just under 1 cup water
1	t	Sugar
1	t	Active dried yeast
225	g	Wholewheat bread flour), Wholewheat bread flour
225	g	White self-raising flour
1	t	Salt
1	T	Fresh lemon juice
		FOR GARLIC & CORIANDER
3		Cloves garlic, finely
		chopped
3	T	Chopped fresh coriander
		cilantro

INSTRUCTIONS

           CILANTRO NAAN:
This recipe is adapted from Pat Chapman's `Indian Restaurant
Cookbook'. The tanginess that usually comes from yogurt is imparted  by
lemon juice in my version.  These can be made with all white flour if
desired. Also, if you don't  have any self-raising, substitute plain
(all-purpose) flour and 1 tsp  baking powder.  In breadmaking, a
`stroke' is one repetition of the actions: squash  down dough away from
you with the heels of your hands; fold the dough  over in half towards
you; turn the dough a quarter-turn.  Makes about 3, depending on size
Put the water in a small pan and heat to hand-hot. Add the sugar and
stir to dissolve. Sprinkle on the yeast a little at a time, stirring
well in between each addition to avoid lumps. Put the pan somewhere
warm until there is froth on top of it - about 15 minutes. If no  froth
happens your yeast is dead. Mix the flours, salt and optional
flavourings in a bowl. Sprinkle over the lemon juice, then pour in  the
yeast mixture. Adding more water as necessary to make a pliable  dough,
mix it all together then knead for 100 strokes. Cover and put  in the
fridge for at least 1 hour. When ready to cook them (just  before
serving) knead for another 50 strokes, then divide into naans.  Form
into a ball then flatten into a oval about 1/2 cm (1/4 inch)  thick.
Preheat a grill (preferably gas) and place the naans on a  floured
baking sheet. Cook on both sides under the grill, until  puffed up
and=8D browned. Serve immediately, or cool and freeze.  Posted to
fatfree digest V97 #206 by "Kate L (for Cake) Pugh"
<pugh@maths.ox.ac.uk> on Sep 8, 1997

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 167 Calories From Fat: 42 Total Fat: 5g Cholesterol: 0mg Sodium: 3045.5mg Potassium: 969.5mg Carbohydrates: 28.9g Fiber: 15.9g Sugar: 5.8g Protein: 13g