Cheesy Chilli Naan Bread Recipe Foodcom

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CHEESE NAAN BREAD RECIPE BY TASTY



Cheese Naan Bread Recipe by Tasty image

Here's what you need: unsalted butter, milk, active dry yeast, salt, sugar, bread flour, cake flour, shredded mozzarella cheese

Provided by Sonomi Shimada

Categories     Sides

Yield 3 servings

Number Of Ingredients 8

2 teaspoons unsalted butter
½ cup milk
2 teaspoons active dry yeast
½ teaspoon salt
2 tablespoons sugar
1 ¼ cups bread flour
½ cup cake flour
1 ½ cups shredded mozzarella cheese

Steps:

  • In a medium bowl, combine the butter and milk and microwave for 50 seconds.
  • Mix with a spatula until the butter is completely melted.
  • Add the active dry yeast and mix well. Add the salt and sugar and mix well.
  • Fold in the bread flour and cake flour until fully incorporated and microwave for 20 seconds.
  • Transfer the dough to a floured surface and divide it into 6 pieces. Take a piece and roll it into a ball. Roll it out to a round about ⅛ inch (3-mm) thick using a rolling pin. Repeat with the remaining dough.
  • Put a third of the cheese into the center of the dough. Top with another dough round and crimp the edges to seal. Repeat with the remaining cheese and dough.
  • Heat a medium nonstick frying pan over medium heat. Add a filled naan round and cook for 3 minutes, until lightly browned.
  • Flip the naan bread, then use a spatula to flatten and cook for 3 minutes more. Cook the remaining naan.
  • Slice into wedges and serve.
  • Enjoy!

Nutrition Facts : Calories 468 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 9 grams

CHEESE & CHILLI NAANS



Cheese & chilli naans image

Ready in under 20 minutes and a perfect accompaniment to other Indian dishes such as dhal

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Side dish, Starter

Time 15m

Number Of Ingredients 4

4 naan bread
140g cheddar , finely grated
1 red chilli , deseeded and finely chopped, or half tsp chilli powder
good handful chopped coriander

Steps:

  • Heat oven to 190C/170C fan/gas 5. Sprinkle the breads with a little water, then top with grated cheddar and chilli. Bake on the oven racks for 5 mins until the cheese has melted, then remove and scatter with the coriander.
  • Cut into quarters and serve.

Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.01 milligram of sodium

CHEESY CHILLI NAAN BREAD



Cheesy Chilli Naan Bread image

Make and share this Cheesy Chilli Naan Bread recipe from Food.com.

Provided by FlipTheScript Recipe

Categories     Breads

Time 1h18m

Yield 2 Naan Bread, 2 serving(s)

Number Of Ingredients 12

250 g plain flour (plus extra for dusting)
4 g salt
4 g yeast
1/2 tablespoon extra virgin olive oil (plus extra for frying)
160 ml water
1 teaspoon cumin powder
1 teaspoon onion seeds
1 teaspoon garlic powder
1/4 teaspoon coriander powder
1/2 tablespoon chipotle chili flakes
20 g cheddar cheese
1/2 teaspoon butter (for serving)

Steps:

  • Preperation:.
  • Lightly flour a dry surface.
  • Place a sheet of greaseproof paper on a baking tray.
  • Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated.
  • Form a well in the centre of the dry ingredients and add the Oil and Water.
  • Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl.
  • Remove from mixing bowl and place onto the floured surface.
  • The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces.
  • Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm.
  • Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
  • Method:.
  • Once the dough has risen, place onto a lightly floured surface.
  • Roll each ball out to a maximum thickness of 1cm.
  • Sprinkle the cheese in the centre of the dough.
  • Pull the edges of the dough inward and form together to seal the cheese inside.
  • Rollout the dough again to a maximum of 0.5cm thickness. The folds made from sealing should no longer be visible and there should not be any gaps where the cheese can escape from.
  • Heat a large, lightly oiled pan.
  • Once the oil has heated up, place one of rolled out naans into the pan, folded side down.
  • Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
  • Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned. Remove from the pan and serve, placing a small amount of butter on top.

Nutrition Facts : Calories 668.8, Fat 9.9, SaturatedFat 3.5, Cholesterol 13, Sodium 888.2, Carbohydrate 122.8, Fiber 5.7, Sugar 0.7, Protein 20.2

CHEESY CHILLI NAAN BREAD



Cheesy Chilli Naan Bread image

Creates two thick Naan Breads stuffed with cheese and flavoured with Garlic, Coriander and Chilli.

Provided by ftsrecipes

Time 1h26m

Yield Makes 2 Naans

Number Of Ingredients 0

Steps:

  • Lightly flour a dry surface
  • Place a sheet of greaseproof paper on a baking tray
  • Place all dry ingredients in a mixer, ensuring that the salt and the yeast are separated
  • Form a well in the centre of the dry ingredients and add the Oil and Water
  • Mix on a low setting for 4 minutes until the dough has formed and has come away from the sides of the mixing bowl
  • Remove from mixing bowl and place onto the floured surface
  • The dough should be relatively stretchy so gently knead for a maximum of 1 minute and then separate the dough into two equal pieces
  • Shape each piece into a ball and place on the baking tray, ensuing they are separated by at least 10cm
  • Cover the tray and leave to rise in a warm area for a minimum of 1 hour. If you are covering with a plastic bag or cling film, lightly rub some oil on the top of the dough to prevent them from sticking.
  • Once the dough has risen, place onto a lightly floured surface
  • Roll each ball out to a maximum thickness of 1cm
  • Sprinkle the cheese in the centre of the dough
  • Pull the edges of the dough inward and form together to seal the cheese inside
  • Rollout the dough again to a maximum of 0.5cm thickness. The folds which are made from sealing the cheese in the dough should no longer be visible once rolled and there should not be any gaps where the cheese can escape from
  • Heat a large, lightly oiled pan
  • Once the oil has heated up, place one of rolled out naans into the pan, folded side down
  • Heat for 4 minutes, on a relatively high heat, lightly shaking the pan after 2 minutes to ensure dough does not stick. Bubbles should now have formed on the top layer.
  • Turn over and repeat, heating the other side for 3 to 4 minutes or until nicely browned
  • Remove from the pan and serve, placing a small amount of butter on top

NAAN BREAD



Naan Bread image

Make and share this Naan Bread recipe from Food.com.

Provided by Sommer Clary

Categories     Breads

Time 2h5m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 (1/4 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
3 tablespoons butter, melted

Steps:

  • In a large mixing bowl, dissolve yeast in warm water (about 10 minutes).
  • Stir in butter, sugar, milk, egg, salt and enough flour to make a soft dough. Knead on a lightly floured surface until smooth.
  • Place dough ball into an oiled bowl, cover with a damp towel, and set aside to let rise until doubled in size (about 1 hour).
  • Punch down the dough, and break off small handfuls to roll into balls (about 2-3 inches in diameter). Place rolls on a tray, cover with towel, and allow to rise to double its' size (for about 30 minutes).
  • Preheat a grill pan on high heat. Roll out a dough ball as thinly as possible, lightly oil the pan, and place the rolled dough on to grill. Once it starts to puff and get some brown spots, flip to the other side and repeat. Continue this until all of the naan is done.

Nutrition Facts : Calories 267, Fat 4.7, SaturatedFat 2.5, Cholesterol 28.4, Sodium 507.1, Carbohydrate 48.5, Fiber 1.7, Sugar 5.2, Protein 6.9

CHEESY GARLIC BREAD



Cheesy garlic bread image

This goes with so many family dishes, such as chilli con carne, soups, salads and barbecues

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 1h30m

Yield Cuts into 12 squares

Number Of Ingredients 9

500g strong white bread flour
7g sachet/1.5 tsp fast-action yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
2 garlic cloves , crushed
25g soft butter
100g mature cheddar , grated
handful thyme leaves

Steps:

  • Measure the flour, yeast and salt into a large bowl. Mix 300ml hand-hot water with the oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough.
  • Turn the dough out onto a lightly floured surface, then knead for 5 mins until the dough no longer feels sticky, sprinkling with a little more flour as you need it. Now stretch it to fit the Swiss roll tin.
  • Mix the garlic with the butter, then dot over the dough. Sprinkle over the cheese and snip over the thyme. Cover the bread with lightly oiled cling film, then leave in a warm place to rise for 40 mins.
  • Heat oven to 200C/fan 180C/gas 6. Remove the cling film, then bake the bread for 30 mins until golden and risen. Leave to cool for 10 mins, then cut into 12 pieces and serve.

Nutrition Facts : Calories 215 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

NAAN BREAD



Naan Bread image

This is a really good and fairly simple recipe for naan. I pair it along side every indian dish. I found this recipe when searching google for a true naan recipe.. I think I found it on allrecipes.com. Since it's so good, I thought I'd share it with every other RecipeZaar member.

Provided by Lebanese Niso

Categories     Breads

Time 50m

Yield 12 naan pieces, 12 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten well
1 1/2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic
1/4 cup melted butter

Steps:

  • Note: the cook time does not include rising time. This is a pretty time consuming recipe, but it's well worth it!
  • In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
  • Punch down dough, and knead in garlic (you can put more, less or no garlic depending on your taste). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  • During the second rising, preheat the grill (or skillet) to high heat. A grill would be best, but if you don't have a grill ready to use, you can use a skillet, they just won't come out as pretty.
  • At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Nutrition Facts : Calories 231.7, Fat 4.9, SaturatedFat 2.7, Cholesterol 26.2, Sodium 334.2, Carbohydrate 40.5, Fiber 1.4, Sugar 4.3, Protein 5.8

NAAN BREAD



Naan Bread image

Even if you don't have a tandoor clay oven, you can still enjoy the fluffy goodness of this classic Indian flat bread.

Provided by Late Night Gourmet

Categories     Indian

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for work space
1 tablespoon kosher salt
1/4 teaspoon baking powder
3 tablespoons plain yogurt
1 tablespoon olive oil
1 teaspoon oregano, finely chopped
1 teaspoon dill, finely chopped
1 teaspoon fenugreek leaves, finely chopped
1 teaspoon sesame seeds
1 teaspoon garam masala
1 teaspoon garlic salt

Steps:

  • In a small bowl, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it's frothy, about 10 minutes.
  • Using a large, deep bowl, combine the flour, salt, remaining 1 teaspoon of sugar and baking powder.
  • Once the yeast is frothy, add the yogurt and the olive oil into the small bowl and stir to combine. Pour the yogurt mixture into the large bowl with the flour, fenugreek leaves, and dill (use fenugreek leaves instead of oregano if available, but not both). Note: the oregano, fenugreek, and dill aren't traditional ingredients in Naan bread, but they add a spectacular burst of flavor that I think you'll enjoy. Add them at this point if desired.
  • Gently mix the ingredients together with a wooden spoon. When the dry ingredients are blended, knead the dough by hand. It should feel slightly sticky. Resist the urge to add more flour, as this is exactly how it should feel. As soon as it comes together, stop kneading. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hours. NOTE: Pita bread recipes will have you "punch down" the dough after it rises, but don't do that here!
  • If you plan to finish the bread later, seal the large bowl securely with plastic wrap and refrigerate. Return to room temperature before continuing the preparation.
  • Dust the work area with flour. Separate the dough into 4 equal portions. The dough should be extremely soft and sticky; again, resist the urge to blend in extra flour, since this is perfect. Flatten the dough by hand, using flour on the work space to keep it from sticking, and stretch out the dough. Use a rolling pin to roll each piece of dough into a teardrop shape that's about 1/4-inch thick. Once you've formed the general shape, pick up the dough and stretch it out by hand using your fingertips.
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Reduce heat to medium-high. Make sure you have a lid large enough to fit the skillet.
  • Combine garam masala and garlic salt in a small bowl. Have sesame seeds ready separately.
  • Fill a small bowl with warm water and have it handy near the skillet. 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. Dry hands, and sprinkle the naan with garam masala/garlic salt mix, then sprinkle on sesame seeds.
  • The dough should start to bubble. After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  • Remove the naan from the skillet. Place the naan in a bowl and cover with a kitchen towel. Repeat with the rest of the naans and serve.

Nutrition Facts : Calories 282.9, Fat 4.8, SaturatedFat 0.9, Cholesterol 1.5, Sodium 1774.5, Carbohydrate 51.6, Fiber 2.1, Sugar 2.8, Protein 7.5

ROSEMARY & CHILLI NAAN



Rosemary & chilli naan image

Give plain naan a bit of a kick with this simple recipe. Once you've cracked this, try garlic & mint and harissa & red onion too - you'll find the recipes below

Provided by Roopa Gulati

Categories     Dinner, Side dish

Time 8m

Number Of Ingredients 4

1 tsp chopped rosemary leaves
1 red chilli , deseeded and finely chopped
1 tbsp olive oil
2 large naan bread

Steps:

  • Heat the grill to hot. Mix chopped rosemary leaves with the red chilli and stir in olive oil. Drizzle 2 large naans with 1 tbsp water and spread over the rosemary mix. Grill for 2-3 mins until golden, then serve.

CURRIED NAAN BREAD



Curried Naan Bread image

This recipe creates flavoursome, feather light naan breads - great for snacking, and a fabulous accompaniment to a host of Indian dishes. Time does not include rising time.

Provided by English_Rose

Categories     Breads

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

500 g strong white flour, plus extra for dusting
1 1/2 teaspoons salt
1 tablespoon olive oil, plus extra for frying
50 g mild curry powder
15 g yeast
300 ml water
100 g sultanas
3 tablespoons mango chutney

Steps:

  • Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable. Leave to rise for 30 minutes.
  • Grease and line a baking sheet. Incorporate the sultanas and chutney into the dough. Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
  • Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25½cm in diameter, put back on the tray and leave to rest for 5 minutes.
  • Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides. Set aside to cool slightly before serving.

Nutrition Facts : Calories 483.9, Fat 4.6, SaturatedFat 0.7, Sodium 592.1, Carbohydrate 98.5, Fiber 6.8, Sugar 10.4, Protein 13.3

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Top Asked Questions

How to make naan dough?
Make the Naan dough: Combine yeast, warm water and sugar in the bowl of a stand mixer. Mix well then allow to stand for 5 minutes until foamy. Add the flour, baking powder, garlic powder, salt and yogurt and mix with the dough hook until a soft smooth dough forms. Start with 4 cups of flour and add more if the dough is too sticky.
How long to cook naan bread?
Cook the Naan: Heat a large skillet or frying pan over high heat. Add one naan bread at a time, cover and allow to cook for 2-3 minutes per side until blistered and caramelized. This version of naan won’t puff up as much as plain naan because of the cheese filling.
How do you cook naan on the grill?
Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. "This is a really good and fairly simple recipe for naan.
How do you make Naan puffs not puff up?
This version of naan won’t puff up as much as plain naan because of the cheese filling. Mix together the butter and garlic and brush the breads with the mixture when they come out of the pan. Sprinkle with sesame seeds and keep warm wrapped in foil until ready to serve.

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