Naan Tandoori Flatbread Recipes

NAAN: TANDOORI FLATBREAD

Steps:

• In a medium bowl, whisk together flour, baking powder, salt, and sugar; set aside.
• In the bowl of a stand mixer, whisk together milk, yogurt, oil, and egg. Add flour mixture to milk mixture and mix into a dough. With a dough hook, knead dough into a smooth ball, about 3 minutes. Remove dough onto a floured surface and clean out bowl. Lightly spray inside of bowl with cooking spray and place dough ball back inside; cover with towel; let rest for 30 minutes.
• Place a baking stone on the middle oven rack; heat oven to 500°.
• Divide dough into 12 pieces; cover with towel or plastic wrap. Working with 1 dough piece at a time, stretch it over a medium inverted bowl into a 6"-8" circle. Peel dough off bowl; lay on baking preheated baking stones. Bake until puffed on top, 2-3 minutes. Brush Naan with garlic butter and sprinkle with parsley, if desired.
• * For garlic butter, take 1 stick of butter and place in a microwave safe bowl. Add 2 cloves of fresh minced garlic. Microwave together just until butter is completely melted. Use to brush onto hot, fresh Naan, if desired.

TANDOORI-BAKED FLAT BREADS (NAAN)

Steps:

• 1. Combine the yeast, 1 tablespoon of the sugar and 1/4 cup of the water in a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor, or a in mixer fitted with the dough hook; add more flour, if necessary. It should take 6 to 8 minutes.
• 2. Use 1/2 tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kitchen towel, and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Punch down the dough and pinch off 2-inch pieces. Roll them between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kitchen towel. Let rise again until puffy, about 30 minutes.
• 3. Preheat the grill to high.
• 4. When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. (This is incredibly theatrical; your guests will be amazed.) Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to the other to stretch it into an elongated 7- to 8-inch circle. (The motion is rather like the "patty cake, patty cake" motion in the nursery rhyme.) Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.
• 5. Cook the bread until the bottom is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly browned, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.

TANDOORI NAAN BRUSCHETTA

Steps:

• Brush each flatbread with olive oil.
• Use a knife or a pizza cutter to cut each flatbread into two or three pieces.
• Dice the peppers and the tomatoes.
• Arrange the flatbread on a pizza or cookie pan and sprinkle with spices.
• Top with diced peppers and tomatoes and then with cheese.
• Bake at 350 degrees for 15 minutes or until edges are browned and flatbreads are crispy.