Indian Style Naan Panini Recipes

NAAN BREAD (THE BEST RECIPE)

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.

NAAN

Steps:

• Add yeast and sugar to warm water and mix well. Cover and keep aside for 5 minutes or until foamy.
• In the large bowl of a stand mixer, mix flour and salt well. Add oil and continue mixing.
• Add yogurt and egg to yeast and water mixture. Whisk well.
• Add the mixture to the flour slowly and knead into a soft dough ball.
• Cover and keep in a warm place for about one hour or until it has doubled in size.
• Preheat oven to 550 F (290˚C) with a pizza stone on the highest rack inside. Once the dough has risen, lightly oil hands, punch down the dough and knead. Dust with additional flour if needed.
• Divide dough into small portions and roll it out on a floured surface. Place the rolled naans aside on a baking sheet lined with parchment paper.
• Place 3 rolled naans onto the hot pizza stone. Bake for about 4 minutes until naans are light golden brown.
• Remove from oven and smear on melted butter or ghee (optional), or a mixture of ghee, crushed garlic and chopped cilantro for garlic naans.
• Keep naan breads in a container until ready to serve. They are best served hot.

NAAN

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.

INDIAN-STYLE NAAN PANINI

Steps:

• Heat panini grill.
• Combine first 4 ingredients; spread onto 1 naan.
• Cover with cheese and remaining naan.
• Grill 5 min. or until cheese is melted and sandwich is golden brown. Cut into quarters.

TANDOORI CHICKEN PANINI

Steps:

• Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with 2 forks. Stir in green onions., Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.