Naan Recipe Instant And Delicious Stovetop Naans

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.

A STOVE TOP NAAN RECIPE THAT IS EASY AND DELICIOUS

Steps:

• Heat the milk in a jug in the microwave or on the hop until it is hand hot.
• Crumble in the fresh yeast, sugar and salt and whisk it all together.
• Covered with a cloth in a warm place for about 20 minutes.
• Now sift the flour into a large bowl.
• Add the baking powder.
• Lightly beat the eggs and yogurt and add to the flour.
• When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
• Knead the dough for about ten minutes until you have a soft - slightly sticky dough ball.
• Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
• TO FINISH
• Take a chunk of dough off the dough ball that is about the size of a tennis ball.
• Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
• Now heat a dry frying pan over high heat and place the disc in it.
• The naan disc will begin to cook on the underside and then bubble on the top.
• Check the bottom regularly to ensure in doesn't burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
• Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
• That's it. Simple and delicious every time.

NAAN RECIPE - INSTANT AND DELICIOUS STOVETOP NAANS

Steps:

• Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well.
• Now start pouring in the flour, whisking as you do. Once you've added all the flour, it will still look very soupy and far too wet to work into dough balls.
• I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage.
• When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour.
• It should be very soft and slightly sticky but not so sticky that it sticks to your hands. If it does, dust with a little bit more flour until you can easily divide and form the dough into six spongy dough balls.
• Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately.
• As the dough is so soft, you shouldn't need a rolling pin. Dip you fingers in the oil and this start patting the first dough ball to flatten it. Continue slapping it until it is thin and flat. Repeat with the remaining dough balls.
• Dust off any excess flour and then lightly brush the tops of the naans with oil.
• Heat a dry frying pan over a medium-high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like areal naan!
• If you have a blow torch, use it to brown and blacken the bubbles. If you are cooking on gas, and have a cast irong pan, you could also do as I did in the picture above and turn the naan toward the flame. Another option would be to just flip it over. This will pop a lot of the bubbles but the naan will still be delicious. Brush with a little melted ghee to serve.
• Keep warm and repeat with the remaining naans.

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.