BUTTERMILK NAAN
Make lip-licking naans that are thin, tender and chewy, with perfectly-puffy blisters, just like in Indian restaurants. The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal - you won't believe they aren't from a restaurant!
Provided by Sanjana Modha
Yield 10 naans
Number Of Ingredients 7
Steps:
- In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, sugar and optional kalonji seeds. Give it a quick stir and then add the oil and buttermilk. Mix to form a wet, shaggy dough.
- Now, either by hand or using the dough hook attachment of your stand mixer, knead the dough until soft and smooth. This will take 6-7 minutes by hand or 3 minutes in the stand mixer running at medium speed. Cover the dough with a damp cloth or tea towel and allow to rest for 10 minutes.
- Divide the dough into 10 equal portions and roll into balls.
- Heat the frying pan or tawa (not a non-stick pan) over a medium heat. It should be scorching hot. It's a good idea to open a window at this point.
- On a very lightly floured surface, roll one of the dough portions into a round-ish shape. It doesn't have to be perfectly round. You could also roll it into an oblong or teardrop shape. The choice is yours. The most important thing is that the surface is of an even thickness so it all cooks evenly. Aim for a thickness of about 1/2 cm.
- Use your fingers to sprinkle and lightly spread water on the entire surface of the naan. Be gentle, you don't want to tear the naan or rub it in.
- Carefully, using two hands, pick the naan up and place it water-side down on the hot pan. It will sizzle and bubbles will quickly begin to appear on the naan. Allow to cook for 15-20 seconds.
- Using a heatproof glove, grab the pan handle and carefully tip it upside down to cook the uncooked side directly over the open flame. It will take 20-25 seconds to puff up and blister.
- Remove the naan from the head and use a metal spatula to carefully unstick and lift the naan from the pan. It should come away fairly easily and be nice and charred on the bottom. Wrap it in a dry tea towel to keep warm while you roll and cook the rest of the naans. Keep them together, wrapped in the tea towel until you're ready to serve.
- Brush the naans with melted butter before serving.
QUICK BUTTERMILK NAAN
Make lip-licking naans that are thin, tender and chewy, with perfectly-puffy blisters, just like in Indian restaurants. The flavour of these buttermilk naans is slightly tangy and so delicious with a slick of salty butter. Use them to scoop up your favourite curries, or dunk them in daal for a a comforting meal - you won't believe they aren't from a restaurant!
Provided by Sanjana
Categories Side Dish
Time 40m
Number Of Ingredients 9
Steps:
- In a large bowl or bowl of a stand mixer, combine the flour, baking powder, salt, sugar and optional kalonji seeds. Give it a quick stir and then add the oil and buttermilk. Mix to form a wet, shaggy dough.
- Now, either by hand or using the dough hook attachment of your stand mixer, knead the dough until soft and smooth. This will take 6-7 minutes by hand or 3 minutes in the stand mixer running at medium speed. Cover the dough with a damp cloth or tea towel and allow to rest for 10 minutes.
- Divide the dough into 10 equal portions and roll into balls.
- Heat the frying pan or tawa over a medium heat. It should be scorching hot. It's a good idea to open a window at this point.
- On a very lightly floured surface, roll one of the dough portions into a round-ish shape. It doesn't have to be perfectly round. You could also roll it into an oblong or teardrop shape. The choice is yours. The most important thing is that the surface is of an even thickness so it all cooks evenly. Aim for a thickness of about 1/2 cm.
- Use your fingers to sprinkle and lightly spread water on the entire surface of the naan. Be gentle, you don't want to tear the naan or rub it in.
- Carefully, using two hands, pick the naan up and place it water-side down on the hot pan. It will sizzle and bubbles will quickly begin to appear on the naan. Allow to cook for 15-20 seconds.
- Using a heatproof glove, grab the pan handle and carefully tip it upside down to cook the uncooked side directly over the open flame. It will take 20-25 seconds to puff up and blister.
- Remove the naan from the head and use a metal spatula to carefully unstick and lift the naan from the pan. It should come away fairly easily and be nice and charred on the bottom. Wrap it in a dry tea towel to keep warm while you roll and cook the rest of the naans. Keep them together, wrapped in the tea towel until you're ready to serve.
- Brush the naans with melted butter before serving.
NAAN
If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.
Provided by Aarti Sequeira
Time 3h30m
Yield 6 loaves
Number Of Ingredients 11
Steps:
- In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
- When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
- Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
- Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
BUTTERMILK NAAN BREAD
Buttermilk Naan Bread recipe
Categories Bread Yeast Cornmeal Indian Yeast bread
Time 1h10m
Yield 8
Number Of Ingredients 20
Steps:
- If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a ¼ inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450℉ (230℃). for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves.
Nutrition Facts :
BREAD MACHINE NAAN
Make and share this Bread Machine Naan recipe from Food.com.
Provided by rebecca_wigginshotm
Categories Yeast Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.
- On a piece of waxed paper sift together flour, salt and baking powder.
- Add to bread machine bowl.
- Add olive oil, second half of sugar, yogurt and egg.
- Set the bread machine to the dough setting and let it run through the cycle.
- When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.
- If you have a baking stone, place it in the top rack of the oven to preheat as well.
- Take dough out and separate it into six equal sections.
- Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.
- When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.
- Bake on top shelf of the oven for 90 seconds; the naan should start to puff.
- Switch the oven from bake to broil for an additional minute or until the top starts to brown.
- When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.
- You can brush the naan with butter before serving if desired.
NAAN BREAD
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 7
Steps:
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball.
- When you're happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
EASY BUTTERMILK NAAN
This easy Indian Naan Bread recipe made with buttermilk and yeast will rock your world! Made with no yogurt but loads of flavor, use it for pizzas, wraps, complete quick easy dinners and meals, dip in hummus. So many ideas to use naan bread for!
Provided by CradleKitchen
Categories Sides
Time 42m
Number Of Ingredients 8
Steps:
- In a glass measuring cup mix together the whole milk and apple cider vinegar and set aside.
- In a nice big mixing bowl, combine the water, yeast and sugar and stir until fully dissolved and creamy looking.
- Add the flour, egg, ghee (or olive oil), and the buttermilk mixture from earlier and combine to form your naan dough.
- Place the dough ball in a greased bowl and cover with a damp cloth to rise until doubled. (about 30 minutes)
- Punch the dough down once doubled and divide into 6-8 pieces.
- Roll each piece out flat on a clean and lightly floured surface.
- Fry each piece in a hot skillet with ghee or olive oil over medium heat. About 1-2 minutes each side or until golden brown.
- Top with whatever seasonings or toppings you love best and enjoy as dippers in hummus, naan bread pizza, or whatever other ideas you can come up with!
Nutrition Facts : ServingSize 2 Naan
BREAD MACHINE NAAN
Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. -Shannon Ventresca, Middleboro, Massachusetts
Provided by Taste of Home
Time 2h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes., Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.
Nutrition Facts : Calories 363 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 502mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
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