Muslim Naan Recipes

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NAAN



Naan image

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

1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic
¼ cup butter, melted

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

MUSLIM NAAN



Muslim Naan image

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

Provided by Charishma_Ramchanda

Categories     Yeast Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups plain flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons dry yeast
2 tablespoons yoghurt
3 tablespoons oil or 3 tablespoons butter
1 cup warm milk or 1 cup warm water

Steps:

  • Mix yeast with sugar and warm milk or water.
  • Leave for 20 minutes.
  • Sift flour and salt together in a large bowl.
  • Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
  • Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
  • Punch down the dough and knead well again.
  • Leave it till it doubles in size.
  • Divide the dough into 6 portions.
  • Roll out into a round disc of 6" diameter.
  • Leave it aside so that it can double in size.
  • Brush the top with remaining oil.
  • Place them in a baking tray.
  • Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
  • Again, brush oil lightly over the sloping dark brown tops.

NAAN



Naan image

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

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

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 NAAN II



Indian Naan II image

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

⅔ cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
¼ cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)

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

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