GARLIC CILANTRO NAAN

Indian food is one of my favorite cuisines. These breads are easy to make and unbelievably delicious. If you don't like garlic and cilantro, add whatever seasonings you like or leave them plain.

You can find the recipe at “Kathy’s Vegan Kitchen”: Cilantro and Garlic Naan.

McDougall Corn Butter recipe can be found in this newsletter. I put all of the ingredients into a pot and once thickened, smooth in my high-speed blender. Refrigerate to thicken.

Watch this brief video to understand how garlic helps you prevent cancer.

What I did differently:

-Yeast was Fast Rise

-All of the flour was white whole wheat, 2 cups total

-Added an extra TBSP of warm water

-For the garlic/cilantro spread I used McDougall Corn Butter instead of broth or vegan butter

-Did not use a food processor. Combined all the ingredients except the water in a large bowl. Added the water and mixed with my hand just until combined. Covered with a dish cloth and let it sit 30 minutes. Kneaded briefly while in the bowl until nice dough formed. Covered the bowl with plastic wrap and a dish cloth and let rise for an hour. Turned dough out onto a floured cutting board. Cut into 8 pieces.

-Cooked breads in a heated cast iron skillet, medium heat

-Did not line baking sheet

-Used pastry brush for applying the garlic/cilantro spread