NAAN BREAD
A yeast-raised Indian flat bread with a delicious chewy texture.
Provided by deanna
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 5h5m
Yield 6
Number Of Ingredients 10
Steps:
- Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
- Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
- Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
- Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
- Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
- Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)
Nutrition Facts : Calories 313.7 calories, Carbohydrate 50 g, Cholesterol 22.5 mg, Fat 8.9 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 5.3 g, Sodium 493.9 mg, Sugar 1.7 g
ORIGINAL INDIAN NAAN BREAD
Nann are eaten usally with curries. Naans comes in different flavors: plain naan, butter naan, garlic naan. Originally they are cooked in tandoor but you can prepare this in your chiken. For prepaetion and more information look at http://www.vahrehvah.com/Naan+:3094
Provided by Artandkitchen
Categories Breads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sieve the flour.
- Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
- If dough sticks too much then use little bit of oil on hand and then punch into dough.
- Top with oil.
- Let rest covered 15-20 minutes.
- Divide dough into 8-10 portion and form balls with little flour.
- Let rest 20 minutes.
- Now to make naan, set oven at broil.
- Roll oval shape out of dough: flat your balls and toss to make them bigger.
- Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
- Repeat with the other naans.
- Keep them covered with a towel and serve warm.
- Note: If you like, after taking it out apply some butter on them. And they are ready to eat.
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.
NAAN BREAD (THE BEST RECIPE)
Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!
Provided by Rasa Malaysia
Categories Indian Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
- Brush the naan with the melted butter, serve warm.
Nutrition Facts : Calories 295 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 46 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
INDIAN NAAN II
This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.
Provided by MC
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 2h25m
Yield 6
Number Of Ingredients 8
Steps:
- Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
- Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
- Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
- Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.
Nutrition Facts : Calories 237 calories, Carbohydrate 33.3 g, Cholesterol 22.5 mg, Fat 9.3 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 393.2 mg, Sugar 1.1 g
NAAN (INDIAN FLAT BREAD)
These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!
Provided by love4culinary
Categories Breads
Time 1h20m
Yield 6-8 Naan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
- Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
- Gradually stir in enough milk to make a soft dough.
- Knead dough very well.
- Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
- Preheat your oven to 400 degrees.
- Knead dough on a floured surface for 2 or 3 minutes until smooth.
- Divide into 8 pieces.
- Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
- Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
- Sprinkle one side with poppy seeds if you wish to use them.
- Place the Naan on a baking sheet.
- Bake for 6 to 10 minutes until puffy and lightly golden brown.
- The bread puffs slightly, and will lightly brown on the sides.
- You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!
Nutrition Facts : Calories 401.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 54, Sodium 591.7, Carbohydrate 66.5, Fiber 2.2, Sugar 1, Protein 11.6
INDIAN NAAN BREAD
Naan bread is traditionally baked on the walls of a tandoor oven, but you can easily make this at home, using a cast iron skillet. Once you see how easy it is to make authentic naan from scratch, you'll never buy pre-made again!
Provided by Anna Olson
Categories bread,Indian,side
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the water, yogurt, oil, yeast, 2 ¼ cups (337 g) of the flour and salt in a large mixing bowl and stir with a wooden spoon until it becomes to awkward. Pour the remaining ¼ cup (37 g) of flour on a clean work surface and tip the dough out onto it. Knead the dough for about 3 minutes, turning it and working in all of the remaining flour. Place the dough back in the bowl, cover the bowl with plastic wrap and set aside to rise for an hour.
- Turn the dough out onto a work surface lightly dusted with flour and divide it into 6 pieces. Roll out each piece of dough into a rough circle (precision is not essential here) about 8 or 9-inches (20-23 cm) across.
- Heat a cast iron or other heavy-bottomed skillet on high heat. Drop in a naan and cook for about 90 seconds, until browned in spots on the bottom. Use tongs to flip the naan over to cook another 90 seconds, until the bubbles blister and turn toasty brown. Brush the naan with melted butter or ghee, sprinkle with salt and/or coriander. Repeat with the remaining pieces of dough. Stacking the naan will keep it warm, or you can hold them in a 300 °F (150°C) oven until ready to serve.The naan is best eaten the day it's cooked.
EASY NAAN BREAD
Rustle up soft, fluffy naan bread topped with herby garlic butter. A perfect side dish for dunking into curries, it's super easy to make
Provided by Afia Begom - Afelia's Kitchen
Categories Side dish
Time 50m
Yield Makes 8-12
Number Of Ingredients 9
Steps:
- Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
- Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
- Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
- If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
- Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
- Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
- Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.
Nutrition Facts : Calories 282 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
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