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
MUSLIM NAAN
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
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
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 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
More about "muslim naan recipes"
RECIPE OF THE WEEK: EASY AND QUICK TAWA NAAN
From muslimmoms.ca
MUSLIM NAAN USING TANGZHONG METHOD
From pinterest.ca
NAAN RECIPE
From restaurants.mu
CHEAP TAKEAWAY RECIPE COMBINING NAAN BREAD AND BOMBAY POTATOES
From getsurrey.co.uk
NAAN KHATAY RECIPE BY SAMIRA JADA - HALAAL RECIPES
From halaal.recipes
10 MINUTE NAAN RECIPE - DELICIOUS AND EASY - MY LATINA TABLE
From mylatinatable.com
HOMEMADE NAAN BREAD RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
TRADITIONAL MUSLIM FOOD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE NAAN - ONCE UPON A CHEF
From onceuponachef.com
5 FUN WAYS TO TURN NAAN INTO DINNER - KITCHN
From thekitchn.com
RAMADAN 2022: TOP 10 EASY MUSLIM FOOD RECIPES IN INDIA
From stylesatlife.com
NAAN BREAD (THE BEST RECIPE!) - NAAN - RASA MALAYSIA
From rasamalaysia.com
16 WAYS TO USE A PACKAGE OF NAAN BREAD | TASTE OF HOME
From tasteofhome.com
LAMB RAAN RECIPE - BBC FOOD
From bbc.co.uk
MUSLIM NAAN USING TANGZHONG METHOD
From pinterest.com
#SQUARE NAAN MAKING | #WORLD FAMOUS HYDERABADI MUSLIM NAAN …
From youtube.com
MUSLIM FOOD RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: UYGHUR KEBAB AND NAAN - MUSLIM INK
From muslimink.com
X – XINJIANG NANG BING – A-Z FLAT BREADS AROUND THE WORLD
From gayathriscookspot.com
NAAN RECIPE – CHEWY & FLUFFY! | RECIPETIN EATS
From recipetineats.com
THAWA NAAN RECIPE BY SHAHEDA - HALAAL RECIPES
From halaal.recipes
HOW TO MAKE RESTAURANT STYLE NAAN BREAD AT HOME
From foodlikeammausedtomakeit.info
MAKHNI GARLIC NAAN RECIPE BY RIDA AFTAB - PAKISTANI CHEF RECIPES
From pakistanichefrecipes.com
MUSLIM NAAN USING TANGZHONG METHOD - PINTEREST
From pinterest.com
HOMEMADE NAAN - COOKING MANIAC
From cookingmaniac.com
THE HIRSHON XINJIANG NAAN BREAD - 新疆馕 - THE FOOD DICTATOR
From thefooddictator.com
NAAN BREAD RECIPE - BBC FOOD
From bbc.co.uk
MUSLIM NAAN USING TANGZHONG METHOD
From pinterest.ca
HOMEMADE NAAN - COOK WITH MANALI
From cookwithmanali.com
KASHMIRI NAAN - FAVOURITE INDIAN SIDE DISH | GREEDY GOURMET
From greedygourmet.com
HOMEMADE GARLIC NAAN BREAD RECIPE - YOUTUBE
From youtube.com
LEARN HOW TO MAKE PAKISTANI NAAN AT HOME | BOXED HALAL
From boxedhalal.com
RESTAURANT STYLE GARLIC NAAN - COOK WITH MANALI
From cookwithmanali.com
BUTTER NAAN RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
RECIPES ARCHIVES - RADIO ISLAM
From radioislam.org.za
NAAN | KING ARTHUR BAKING
From kingarthurbaking.com
MAKHNI GARLIC NAAN RECIPE | RIDA AFTAB | MASALA TV
From masala.tv
AFGHAN NAAN | KING ARTHUR BAKING
From kingarthurbaking.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 »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #healthy #breads #lunch #main-dish #asian #indian #dinner-party #finger-food #dietary #low-cholesterol #healthy-2 #yeast #low-in-something #presentation
You'll also love