Khameera Naan Recipes

GARLIC NAAN

Steps:

• Mix yeast packet with warm water. Let Stand for 10 minute.
• Add milk, and egg to yeast.
• Mix Salt, Sugar, & flour together and slowly add to liquid stirring with fork.
• When mixture resembles a soft dough add rest of flour, and knead 6-8 times on lightly floured surface.
• Put dough in a warm spot covered and let rise for 1 hour.
• Punch down dough, cover and let stand for an additional 30 minute.
• Grate or chop garlic clove, add to 1/2 cup of EVOO.
• Using an electric or fire grill, separate dough into small golf sized balls.
• Roll the dough out flat, and brush both sides with garlic and oil. Cook on each side until browned.

NAAN (DIABETIC)

Steps:

• Combine all ingredients to form a dough.
• Let the dough rise until it doubles, about 1 hour.
• Punch the dough down and divide it into 10 parts.
• Roll each part into a thin circle.
• Brush one side with water.
• Preheat the oven to 400°F Spray a griddle with nonstick cooking spray.
• Put the circles on the hot griddle, watered side up.
• Cook until half done or lightly browned, about 3 minutes.
• Transfer to a nonstick cookie sheet.
• Bake for an additional 5-10 minutes.

KASHMIRI NAAN

Steps:

• Dough: Use a sturdy mixer or mix by hand.
• Combine all ingredients and mix until well combined.
• Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
• Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
• Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
• To cook: Preheat broiler in oven to the highest possible temperature.
• Heat a cast iron skillet over very high heat until very hot.
• Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• Serve hot.

MUSLIM NAAN

Steps:

• Mix yeast with sugar and warm milk or water.
• Leave for 20 minutes.
• Sift flour and salt together in a large bowl.
• Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
• Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
• Punch down the dough and knead well again.
• Leave it till it doubles in size.
• Divide the dough into 6 portions.
• Roll out into a round disc of 6" diameter.
• Leave it aside so that it can double in size.
• Brush the top with remaining oil.
• Place them in a baking tray.
• Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
• Again, brush oil lightly over the sloping dark brown tops.

KHAMEERA NAAN

Steps:

• Make khameer 1 night before.
• Sieve flour and salt, add aniseeds and butter.
• Mix well.
• Gradually, add egg, warm milk and khameer.
• Knead well.
• Cover and leave the dough in a warm place for 2 hours.
• Divide the dough into 10 parts.
• Shape them into balls with the help of dry flour.
• Cover and leave them for 15 minutes.
• Flatten each ball into a pancake by tossing it from one hand to the other.
• Now pull one side gradually to make a triangle or oval shape.
• Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
• Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
• You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
• Place the pancake on a hot griddle, the moistened side down.
• When the lower surface is baked, invert the griddle along with naan over direct heat.
• Allow the upper surface to cook.
• Serve with any barbecued dish.