Onion Naan Recipes

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ONION NAAN



Onion Naan image

Provided by Alison Roman

Categories     Bread     Onion     Side     Vegetarian     Yogurt     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10

Number Of Ingredients 8

3/4 cup whole milk
1 1/4-ounces envelope active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour plus more for surface and hands
1 teaspoon kosher salt plus more
1 small onion, finely chopped
1 cup whole-milk yogurt (not Greek)
2 tablespoons melted ghee (clarified butter) or vegetable oil plus more

Steps:

  • Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
  • Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
  • Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
  • Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
  • Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
  • DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.

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

GARLIC NAAN



Garlic Naan image

Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Flat Bread Recipes

Time 3h10m

Yield 6

Number Of Ingredients 9

½ cup warm water
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
¼ cup butter
2 cloves garlic, minced
¼ cup plain yogurt
2 cups bread flour, or more as needed
1 teaspoon kosher salt
¼ cup chopped cilantro

Steps:

  • Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
  • In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
  • Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
  • Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
  • Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
  • Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
  • Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
  • Brush naan with more garlic butter before serving.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 31.3 g, Cholesterol 20.9 mg, Fat 8.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 384.7 mg, Sugar 1.6 g

ONION STUFFED NAAN



Onion Stuffed Naan image

I ate this in Malaysia. The menu description (spanked with fresh coriander leaves) cracked me up. The naan was truly delicious and more naan needs spanking IMO.

Provided by JustJanS

Categories     Yeast Breads

Time 2h8m

Yield 8 naan

Number Of Ingredients 16

1/4 ounce active dry yeast
1 teaspoon white sugar
1/2 cup warm water, 100 F to 110 F
1 egg, beaten
1/4 cup yogurt
1 teaspoon salt
2 3/4 cups unbleached all-purpose flour
3/4 cup white all-wheat flour
1/4 cup ghee or 1/4 cup vegetable shortening
flour, for dusting and rolling
2 tablespoons ghee or 2 tablespoons shortening
2 cups red onions, chopped very fine
1/2 teaspoon salt (to taste)
1/2 teaspoon cayenne powder (to taste)
1 tablespoon finely chopped cilantro
2 tablespoons finely chopped cilantro

Steps:

  • Dough:.
  • Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
  • In a large bowl, mix salt and flours.
  • Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
  • Punch down dough. Knead again and let it stand another hour till double in size.
  • Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
  • Onion Mixture:.
  • Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
  • Baking Naan:.
  • Preheat oven to 450 ºF.
  • Divide the dough ball into two smaller but equal balls.
  • Roll out one dough ball by hand to about 5" diameter set aside.
  • Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
  • Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
  • Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
  • Brush the top of the rolled Naan with melted Ghee.
  • Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
  • Repeat until all the Naan have been baked.

Nutrition Facts : Calories 320, Fat 11.2, SaturatedFat 6.5, Cholesterol 52.3, Sodium 451.7, Carbohydrate 47.1, Fiber 2.3, Sugar 2.8, Protein 7.5

CHEESE ONION NAAN



Cheese Onion Naan image

Make and share this Cheese Onion Naan recipe from Food.com.

Provided by roja khan

Categories     Pakistani

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups refined flour (maida)
salt
1/4 teaspoon bicarbonate of soda
2 tablespoons skim milk
2 tablespoons low-fat plain yogurt
200 g low-fat cheddar cheese (grated)
1 large onion (chopped)
4 green chilies, chopped
1 tablespoon red chile, crushed
1 tablespoon cumin seed
2 tablespoons fresh coriander leaves (chopped)

Steps:

  • Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.
  • mixx both cheeses with onion ,green chillies,cumin seeds,coriander leaves ,red chillies and salt.and Divide into eight equal portions.
  • Roll out each portion of dough into a puri, place one portion of cheese mixture in the centre, gather in the edges and roll into a ball.
  • Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas.
  • Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.

Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 200.9, Carbohydrate 29.7, Fiber 1.6, Sugar 3, Protein 10.4

UIGHUR NAN WITH CUMIN AND ONION



Uighur Nan With Cumin and Onion image

Provided by Molly O'Neill

Time 2h30m

Yield Six large flatbreads

Number Of Ingredients 6

2 teaspoons dry yeast
2 1/2 cups lukewarm water
5 to 6 cups unbleached white bread flour
1 tablespoon sea or kosher salt
3 tablespoons finely chopped scallions
1 teaspoon cumin seeds

Steps:

  • Sprinkle the yeast over the warm water in a large bowl. Stir to dissolve. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
  • Clean and lightly oil the bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
  • Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls. If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat. Preheat the oven to 500 degrees.
  • Punch the dough down and turn out onto a lightly floured surface. Divide into 6 pieces. Using lightly floured hands, flatten each piece into a 4to 5-inch round. Cover the rounds with a dry cloth. Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round. The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling. Then cover the large rounds with plastic wrap and let rise for 10 minutes.
  • Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around. Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
  • Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet. Bake until the tops of the breads begin to brown, 8 to 10 minutes. Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm. Repeat with the remaining dough, scallions, cumin and salt. Serve warm.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 1 gram, Carbohydrate 92 grams, Fat 2 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 533 milligrams, Sugar 0 grams

SESAME ONION NAN



Sesame Onion Nan image

Categories     Egg     Side     Bake     Vegetarian     Yogurt     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 (11-inch) Flatbreads

Number Of Ingredients 16

For bread
3/4 cup plus 2 tablespoons warm water (105-115°F)
1 teaspoon sugar
1 teaspoon active dry yeast (from a 1/4-ounce package)
3 3/4 cups unbleached all-purpose flour plus 1/4 cup for kneading
2 teaspoons salt
1 teaspoon baking powder
1/2 cup whole-milk plain yogurt
1 large egg
2 tablespoons vegetable oil
For topping
1 medium onion
2 tablespoons sesame seeds
3 tablespoons vegetable oil
Special Equipment
a pizza/baking stone; parchment paper; a pizza/baking peel (optional); a large thick skewer

Steps:

  • Make bread dough:
  • Stir together warm water and sugar in a measuring cup, then sprinkle yeast over mixture and let stand until foamy, about 10 minutes. (If yeast doesn't foam, discard and start over with new yeast.)
  • Stir together flour (3 3/4 cups), salt, and baking powder in a large bowl. Stir together yogurt, egg, and oil in a small bowl. Make a well in center of flour mixture and add yeast mixture and yogurt mixture, then stir in flour mixture gradually with a wooden spoon until dough just comes together.
  • Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, using no more than 1/4 cup flour, until dough is smooth, soft, and elastic, about 10 minutes. Transfer dough to a lightly oiled large bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 1/2 hours.
  • Make topping while dough rises:
  • Put oven rack with pizza stone in lower third of oven and preheat oven to 450F. (Heating pizza stone will take about 1 hour.)
  • Coarsely grate onion on largest holes of a box grater and drain well in a sieve. Cook onion and sesame seeds in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until onion is just beginning to turn golden, about 12 minutes. Transfer to a bowl and cool to room temperature.
  • Turn dough out onto a lightly floured surface without punching down. Cut dough into 2 pieces and transfer 1 piece to parchment-lined pizza peel or baking sheet. (Keep remaining piece of dough covered with plastic wrap.) Flatten dough with lightly oiled fingertips, patting and gently stretching into an 11- to 12-inch round.
  • Spread half of onion mixture over round, then poke holes through dough all over with skewer.
  • Slide bread, along with parchment, onto pizza stone. Bake until golden brown, 10 to 12 minutes. Remove bread from oven by sliding peel under parchment. Transfer bread to a rack and discard parchment.
  • While first flatbread is baking, make another bread on another sheet of parchment, then bake in same manner. Serve flatbreads warm.

GOAT CHEESE-ONION NAAN WITH MANGO SALSA



Goat Cheese-Onion Naan with Mango Salsa image

Provided by Beverly Gannon

Categories     Bread     Onion     Broil     Yogurt     Diwali     Goat Cheese     Fall     Pan-Fry     Bon Appétit

Yield Makes 4 breads (2 servings per bread)

Number Of Ingredients 8

1 1/2 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons plain yogurt
1 cup crumbled soft fresh goat cheese
3 tablespoons butter
3 1/2 cups sliced Maui or yellow onions
Olive oil Mango Salsa

Steps:

  • Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
  • Melt butter in large skillet over medium heat. Add onions; sauté until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
  • Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350¡F oven about 5 minutes.)
  • Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa.

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From food.ndtv.com


NAAN RECIPES | FOOD & WINE
2016-11-09 Green Onion Naan. Green Onion Naan. Go to Recipe. This naan, cooked on the stovetop, is sprinkled with scallions, then buttered and …
From foodandwine.com


NAAN BREAD RECIPES | BBC GOOD FOOD
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish. Fish tikka on garlic naan . A star rating of 4.3 out of 5. 8 ratings. Marinate white fish in ready-made tikka masala paste and serve over chapatis or naan bread to make this speedy Indian-inspired supper. Chicken tikka masala pizzas. A star …
From bbcgoodfood.com


BEST NAAN PIZZA RECIPES – 35 TOPPING IDEAS TO USE
Get the recipe. 14. Caramelized onion naan pizza with spinach, mushroom, and goat cheese . The flavor brought by the caramelized onions, garlic, and goat cheese is refreshing and delicious that you don’t need to use any sauce. The right amount of …
From findspizza.com


QUICK AND EASY CARAMELIZED ONION AND BACON PIZZA - JZ EATS
2020-04-05 It truly is one of the easiest things to make. 1. Prepare the toppings. Cook the bacon (I love to cook bacon in the air fryer) and make the caramelized onions. 2. Toast the naan. Preheat the oven to 425F and add a thin layer of cheese to the naan. Toast it in the oven for 4-5 minutes until the cheese has melted. 3.
From jz-eats.com


10 BEST CHICKEN NAAN RECIPES | YUMMLY
2022-06-19 red onions, naan bread, dried tart cherries, barbeque sauce, shredded Monterey Jack cheese and 2 more Tandoori Chicken Pizza on Naan Kitchen Simmer black pepper, red onion, fresh ginger, naan, garlic, garam masala and 10 more
From yummly.com


ONION NAAN | RECIPE | RECIPES, ONION NAAN RECIPE, NAAN RECIPE
Mar 30, 2013 - Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes. Mar 30, 2013 - Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes. Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review …
From pinterest.ca


NAAN RECIPE – CHEWY & FLUFFY! | RECIPETIN EATS
2021-02-24 Make Naan dough. Mix dry and wet ingredients – In a large bowl, mix together the dry ingredients (flour, sugar, salt), then add the foamy yeast, butter / ghee, and the milk + eggs; Mix – Start by mixing with a firm rubber spatula or a wooden spoon to bring the dough together.
From recipetineats.com


10 BEST NAAN BREAD LUNCH RECIPES | YUMMLY
2022-06-16 bbq sauce, arugula, red onion, mozzarella cheese, cilantro, whole wheat naan and 1 more Naan Bread Low Carb Ella baking powder, garlic powder, chili flakes, salt, italian seasoning and 5 more
From yummly.com


ONION NAAN RECIPE | EAT YOUR BOOKS
Save this Onion naan recipe and more from Bon Appétit Magazine, April 2013 to your own online collection at EatYourBooks.com
From eatyourbooks.com


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