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
COCONUT GARLIC NAAN
I love the airy, chewy inside and the crisp, salty exterior of this garlic naan recipe. Using ingredients like whole wheat flour and coconut oil creates a healthier (and even tastier) snack. You'll love this nutty bread smeared with garlic confit and sea salt. -Morgan Harrison, Astoria, New York
Provided by Taste of Home
Time 2h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- For garlic confit, preheat oven to 250°. Place coconut oil and garlic in a small ovenproof bowl. Cover and bake until garlic is soft and golden, about 2 hours. Cool completely. For naan, in a small bowl, dissolve yeast in warm water. In a large bowl, combine whole wheat flour, yogurt, 1 tablespoon coconut oil, sugar, salt, yeast mixture and 1/2 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide into 8 pieces. Roll each piece into a 1/4-in.-thick oval. In a large skillet, heat canola oil and remaining 1 tablespoon coconut oil over medium-high heat. Working in batches, cook naan until golden brown, 1-2 minutes. Turn; cook until golden brown, 1-2 minutes longer. Repeat with remaining dough. Serve with garlic confit.
Nutrition Facts : Calories 232 calories, Fat 13g fat (10g saturated fat), Cholesterol 2mg cholesterol, Sodium 304mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.
COCONUT RAISIN NAAN RECIPE
Provided by cprzybyl
Number Of Ingredients 19
Steps:
- Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup warm water, and 1 1/2 tablespoons olive oil together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour mixture, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a lightly greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Meanwhile, prepare the filling by adding 2 tablespoons of olive oil in a skillet over medium-low heat. Stir in the raisins, coconut, and 3 tablespoons of water. Add in the onion flakes, garlic powder, ginger, coriander, cumin, cinnamon, and chili powder. Cover and cook 10 minutes longer; set aside. Preheat the oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour. Punch down the dough. Remove the dough from the bowl and press it down on a cookie sheet until the bottom of the sheet is completely covered. Spoon the filling on one end of the dough. Bring the edges of the other end of the dough over the filling, and pinch to seal. Cover with a towel and allow to rise for 15 minutes. Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan has puffed up and is golden, 10 to 12 minutes. While warm, slice into eight pieces. Makes 8 servings. Serving size 1 slice. NOTE: The filling could seem a little dry, so feel free to increase the oil and/or water as you like. If you eat it right away, the bread is drier and harder on the outside. Letting it sit (covered) overnight softens it up.
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