Soft Bread Machine Naan Recipes

BREAD MACHINE NAAN

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes., Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.

SOFT BREAD MACHINE NAAN

Steps:

• Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle.
• Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled.
• Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.

BREAD MACHINE NAAN - EASY INDIAN BREAD RECIPE

Steps:

• Unplug your bread machine and remove the bread pan.
• Add the water, yogurt, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour in order to avoid the yeast falling into the water (until the machine starts). Do not combine the salt with the yeast (as the salt can kill the yeast). Place the yeast & salt in separate parts of the bread pan.
• Place the bread pan (with ingredients) into the bread machine and then plug in the machine.
• Put your machine on the Dough setting and press the start button. In our Sunbeam bread machine, the kneading & rising on the dough setting takes about approximately 1:30 hours.
• When your bread machine has finished, unplug the machine & pour the naan dough onto a cutting board. Wear oven mitts (as the bread pan/bread machine may be hot).
• Sprinkle some flour on the cutting board (before you pour out the naan dough) in order to avoid the naan dough sticking to the cutting board.
• Divide & shape the naan dough into fist-sized balls. You should be able to make roughly 8-10 balls of dough.
• Sprinkle a little flour on the balls to prevent sticking.
• Use a rolling pin to roll the dough balls flat. Try to create flat circles or ovals from the dough that are roughly 1/4 inch high. However, irregular naan shapes are okay too!!
• I like to roll out one dough ball at time and then fry each one separately (versus rolling all 8-10 balls at once and then frying later).
• Heat a frying pan with low/medium heat and melt a thin tab of butter on the frying pan.
• Place the flattened naan dough on top of the melted butter in the frying pan.
• Flip the naan frequently with a metal spatula in order to brown the naan evenly (and avoid burning the naan). The frying should only take 1-3 minutes per naan (depending on the level of heat used).
• Add more butter to the frying pan when you fry each new naan.
• Place the naan on a wire cooling rack for a minute to cool down slightly.
• Serve while naan still warm.

SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE

Steps:

• Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
• Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

NAAN

Steps:

• Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
• Meanwhile, generously oil a large bowl.
• Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
• Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
• Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
• Punch down dough on a lightly floured surface, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• Meanwhile, preheat a large grill pan over high heat.
• Roll each piece of dough into a thin circle.
• Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter onto the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.