Onion Stuffed Naan Recipes

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.

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.