GARLIC NAAN (FAST & EASY!)
This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It's such a treat, you'll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)
Provided by Sonja Overhiser
Categories Bread
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
- Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
- Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
- Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
- Heat a cast iron skillet*, griddle or large skillet over very high heat until it's blazing hot (make sure it's as hot as possible, or the first piece won't cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
- Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).
Nutrition Facts : Calories 254 calories, Sugar 2.1 g, Sodium 71.8 mg, Fat 6.2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 1.4 g, Protein 7.2 g, Cholesterol 3.6 mg
GARLIC NAAN BREAD
Garlic Naan Breads are so soft and perfect for mopping up curries, you'll find it hard to stop at one! Just like the best Indian restaurants, this will become your new favorite naan recipe!
Provided by Karina
Categories Bread
Time 1h25m
Number Of Ingredients 13
Steps:
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Nutrition Facts : Calories 290 kcal, Carbohydrate 42 g, Protein 8 g, Fat 10 g, SaturatedFat 7 g, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
GREEN ONION GARLIC NAAN BREAD
I am going to show you how to make naan Chef John-style-when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.
Provided by Chef John
Categories Indian Bread
Time 38m
Yield 6
Number Of Ingredients 7
Steps:
- Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
- Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
- Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
- Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
- Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
- Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
- Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
- When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 52.8 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 367.6 mg
GARLIC NAAN
Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
- In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
- Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
- Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
- Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
- Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
- Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
- Brush naan with more garlic butter before serving.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 31.3 g, Cholesterol 20.9 mg, Fat 8.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 384.7 mg, Sugar 1.6 g
CREAMY ONION GARLIC BREAD
Slices of Creamy Onion Garlic Bread are a delightful accompaniment to make the main dish. A cheesy mixture seasoned with green onions and garlic powder adds rich flavor to Italian Bread. It's a simple to spread it on the loaf, or you can even use it to dress up leftover hamburger or hot dog buns. The aroma as the bread broils in the oven is sure to whet your family's appetites.
Provided by Taste of Home
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat the cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 258 calories, Fat 12g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 469mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
NAAN
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Provided by Bob Cody
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 14
Number Of Ingredients 9
Steps:
- 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. 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 grill to high heat.
- 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 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g
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