INDIAN FRY BREAD
This crisp and bubbly bread is wonderful for Indian tacos or served as a dessert with powdered sugar or sugar and cinnamon. We put refried beans, Mexican-seasoned ground beef, grated cheese, lettuce, tomatoes, black olives, salsa, and sour cream on top to make a great main dish for dinner.
Provided by Stargazer42
Categories Bread Quick Bread Recipes
Time 16m
Yield 10
Number Of Ingredients 6
Steps:
- Combine flour, baking powder, and salt in a bowl. Stir in cold water and vegetable oil until dough comes together into a ball.
- Set dough on a floured surface. Pinch off ten pieces the size of golf balls, roll into balls, and flatten each into a round. Make a small hole in the center of each round.
- Fill a deep skillet with oil to 3/4 inch; heat over medium-high heat. Add dough rounds in batches and fry until golden brown, about 20 seconds per side. Drain on paper towels.
Nutrition Facts : Calories 123 calories, Carbohydrate 19.3 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 214.8 mg, Sugar 0.1 g
INDIAN PAN BREAD
This bread is fairly quick and easy to make, and only makes 4 pieces which is good if you are not cooking for a crowd. I got this from the Maharishi Ayurveda website www.mapi.com. I have read in many recipes about making the bread puff up, but have never gotten it to work for me...maybe my baking powder is old?? The results are still tasty though! I saved two in the fridge and then heated them up in a non-stick pan the next day, with good results.
Provided by Shalabhanjika
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix ghee and flour with your fingers. Stir in seeds, salt, and baking powder.
- Add yogurt and knead dough until smooth and even.
- Divide dough into four balls. Roll each out into a 5" circle.
- Heat a frying pan over medium. Add 1 teaspoon ghee and fry a piece of the bread on both sides until brown. Press it down with a spatula to make it puff up. Repeat with the rest of the dough. Serve warm.
Nutrition Facts : Calories 36.3, Fat 3.1, SaturatedFat 1.9, Cholesterol 9.1, Sodium 181.1, Carbohydrate 1.4, Sugar 1.3, Protein 1
INDIAN FRY BREAD
Many Native Americans have a recipe for Fry Bread. This one listed is not ours. We have perfected our own and we hold ingredients that make ours special. One of those is tinpsula. This is a food widely used by many Native Indian tribes, and was one of the primary foods used by the plains Indians. Although tinpsula makes our bread different, there is much more than that that goes into our processes of Fry Bread.
Provided by Food Network
Categories side-dish
Time 55m
Number Of Ingredients 5
Steps:
- Put flour, baking powder, and salt in a large bowl. Mix well, add warm water and stir until dough begins to ball up. On a lightly floured surface knead dough. Do not over-work the dough. After working dough, place in a bowl and refrigerate for 1/2 to 1 hour.
- Heat oil to 350 degrees in a frying pan or kettle. Lightly flour surface and pat and roll out baseball size pieces of dough. Cut hole in middle with a knife (so the dough will fry flat) to 1/4-inch thickness and place in oil and cook until golden brown and flip over and cook opposite side until same golden brown. Dough is done in about 3 minutes depending on oil temperature and thickness of dough.
- After fry bread is done top with favorite topping or, chile and cheese first, then cover with lettuce and tomatoes, onions, green chile and you have an Indian Taco.
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.
INDIAN FLAT BREAD
This is a recipe that I got from the " New York Times Bread and Soup Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the book then explain how I improved it. This is unleavened bread, so there is no yeast involved. Here is the recipe
Provided by Chef Lyle
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix together the flour, baking powder, and salt.
- Stir all the ingredients together making sure that the baking powder is well distributed throughout the flour.
- Pour the flour mixture into your mixing bowl and slowly add milk to the flour and melted butter, while kneading the dough.
- You should end up with stiff workable dough that is not sticky. If you end up with wet sticky dough you need to add more flour. If the dough will not hold together then you need more milk.
- If you have never made dough before you may find the process of kneading a little daunting. I would suggest trying this at home a few times until you get the hang of it.
- I have improved upon the recipe as follows: After the dough is ready flatten into rectangular shape and sprinkle some garlic powder and aprox 3 teaspoons herbs de province then rework the dough to incorporate the herbs and spice to the dough. Wrap the dough in plastic wrap and let it rest 8 hours or overnight. (Hint the longer the dough rest the more the herbs and spice infuse the dough with flavor.).
- Now that your dough is made you're ready to fry some Indian flat bread.
- Take your dough and divide it into small balls. The size of the balls is up to you.
- Next take the balls and flatten them out into patties. Try to flatten them so that they are about 1/8 inch thick or like a thick tortilla. This will make the bread cook fast and evenly.
- Heat up some oil in a frying pan and cook them for a few minutes on each side until they turn golden brown and puff up like pancakes.
- Don't try to fry bread with margarine or butter because it will burn in the frying pan.
- I top it with butter while still hot, right out of the pan and sprinkle a little kosher salt and garlic powder on top and eat. As Rachael Ray would say, Yummo!
More about "indian pan bread recipes"
6 POPULAR INDIAN BREADS - THE SPRUCE EATS
HOW TO MAKE PARATHAS (PAN-FRIED INDIAN FLATBREAD)
From thespruceeats.com
50 QUICK BREADS TO MAKE IN A LOAF PAN | TASTE OF HOME
From tasteofhome.com
EASY BUTTER NAAN RECIPE | AN INDIAN FLATBREAD – FUSION CRAFTINESS
From fusioncraftiness.com
ROTI RECIPE (BUTTERY INDIAN FLATBREAD) - THE FOOD CHARLATAN
From thefoodcharlatan.com
PARATHA RECIPE (PAN-FRIED INDIAN FLATBREAD) - PIPING POT CURRY
From pipingpotcurry.com
EASY INDIAN FRY BREAD RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
INDIAN BREAD RECIPES | ALLRECIPES
From allrecipes.com
PURI RECIPE (CRISP, SOFT & FLUFFY) - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
16 WAYS TO USE A PACKAGE OF NAAN BREAD | TASTE OF HOME
From tasteofhome.com
AUTHENTIC INDIAN FRY BREAD - THE STAY AT HOME CHEF
From thestayathomechef.com
NAAN BREAD (THE BEST RECIPE!) - NAAN - RASA MALAYSIA
From rasamalaysia.com
SOFTEST HOMEMADE NAAN - INDIAN FLATBREAD RECIPE - VEENA …
From veenaazmanov.com
PAN-FRIED INDIAN NAAN BREAD RECIPE - ONEJIVE.COM
From onejive.com
BREAD PAKORA RECIPE | BREAD PAKODA - SWASTHI'S RECIPES
From indianhealthyrecipes.com
17 EASY INDIAN BREAD RECIPES TO MAKE AT HOME DURING …
From cntraveller.in
EASY BANNOCK BREAD CELEBRATING #CANADA150 RECIPE - AN ITALIAN IN …
From anitalianinmykitchen.com
SIMPLE INDIAN FLAT BREAD RECIPE - EASY PEASY! - SIMPLY BEING MUM
From simplybeingmum.com
15 BEST INDIAN BREAD RECIPES | TYPES OF ROTI WITH RECIPES
From food.ndtv.com
HOW TO MAKE PURI; INDIAN FRIED PUFFED BREAD - AMIRA'S PANTRY
From amiraspantry.com
HOW TO MAKE NAAN BREAD: QUICK AND EASY HOMEMADE NAAN RECIPE
From masterclass.com
BREAD RECIPES FOR SNACKS & BREAKFAST - SWASTHI'S RECIPES
From indianhealthyrecipes.com
SAVORY INDIAN PANCAKE - MY HEART BEETS
From myheartbeets.com
AUTHENTIC INDIAN FRY BREAD RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
INDIAN NAAN BREAD RECIPE - EASY, PAN-FRIED FLATBREAD - YOUTUBE
From youtube.com
10 BEST INDIAN PITA BREAD RECIPES | YUMMLY
From yummly.com
NAVAJO FRY BREAD RECIPE (INDIAN TACOS) - A SPICY PERSPECTIVE
From aspicyperspective.com
PITA BREAD | WHOLE WHEAT PITA BREAD (OVEN & STOVETOP METHOD)
From vegrecipesofindia.com
EASY NAAN BREAD - SAVORING THE GOOD®
From savoringthegood.com
SWEET POTATO PARATHAS (PAN FRIED INDIAN FLAT BREAD) - SONI'S FOOD
From sonisfood.com
NAAN BREAD RECIPE | BAKING FOR HAPPINESS
From baking4happiness.com
3 INGREDIENT PALEO NAAN (INDIAN BREAD) | MY HEART BEETS
From myheartbeets.com
INDIAN FRY BREAD RECIPE OVEN BAKED IN FOIL PAN | DEPORECIPE.CO
From deporecipe.co
NAAN RECIPE – CHEWY & FLUFFY! | RECIPETIN EATS
From recipetineats.com
EASY SOFT FLATBREAD RECIPE (NO YEAST) | RECIPETIN EATS
From recipetineats.com
HOW TO MAKE INDIAN FRY BREAD MADE EASY - DEVOUR DINNER
From devourdinner.com
ROTI (AND A GUIDE TO INDIAN FLATBREADS) - CURIOUS CUISINIERE
From curiouscuisiniere.com
NAAN BREAD | INDIAN RECIPES | GOODTOKNOW
From goodto.com
BEST INDIAN NAAN BREAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FROM-SCRATCH NAAN {INDIAN FLATBREAD} | MEL'S KITCHEN CAFE
From melskitchencafe.com
QUICK AND SIMPLE INDIAN CHAPATI BREAD RECIPE - RECIPES.NET
From recipes.net
VEGAN NAAN BREAD (NO YEAST, NO OIL) - THE CONSCIOUS PLANT KITCHEN
From theconsciousplantkitchen.com
EASY TO MAKE NAAN - INDIAN FLATBREAD RECIPE | BARBARA BAKES
From barbarabakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #flat-shapes #breads #lunch #snacks #asian #indian #easy #beginner-cook #vegetarian #dietary #egg-free #free-of-something #presentation #served-hot #3-steps-or-less
You'll also love