NAAN
This naan is from the New Vegetarian Epicure. With just four ingredients and no yeast, it is simple to mix up, but it is so soft and flavorful I figured I'd add it to the many recipes already posted. Prep time does not include 1 hour of "resting."
Provided by pattikay in L.A.
Categories Breads
Time 40m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix together flour, baking powder and salt.
- Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
- Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
- Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
- Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
- Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
- Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
- Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
- It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
- Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
- Remove naan from the oven and brush it lightly with melted butter if you like.
- Continue this way with all the dough, stacking the breads into a napkin-lined basket.
- Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
- To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.
Nutrition Facts : Calories 213.1, Fat 1.2, SaturatedFat 0.6, Cholesterol 2.9, Sodium 304.2, Carbohydrate 41.7, Fiber 1.4, Sugar 3.6, Protein 7.7
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
NAAN
If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.
Provided by Aarti Sequeira
Time 3h30m
Yield 6 loaves
Number Of Ingredients 11
Steps:
- In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
- Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
- Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
- When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
- Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
- Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
- Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
- After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
- Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
SUPER EASY NAAN BREAD
My usual naan recipe calls for milk and an egg, but since I had neither in the house tonight, I improvised. This is a super simple 5-ingredient naan bread and it came out great!
Provided by girlwiththepapersmi
Categories Breads
Time 55m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
- Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
- Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
- Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
- Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
- This recipe yields a very soft, chewey naan. Just the way I like it!
GARLIC NAAN
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
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
NAAN (INDIAN FLATBREAD)
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Categories project, side dish
Time 1h
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
NAAN BREAD
Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 7
Steps:
- Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball.
- When you're happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
- Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
- Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
NAAN
A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That's why homemade naan often doesn't come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 naan
Number Of Ingredients 10
Steps:
- Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
- Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
- If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
- Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
- Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
- Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.
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- 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.
- 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.
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