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
MUSLIM NAAN
Make and share this Muslim Naan recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Yeast Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
NAAN
Naan is a central Asian flatbread, most often seen in U.S. in Indian restaurants. Its unusual shape (long and flat) gives it both a chewy and crispy texture. This recipe is based on the one in "Baking with Julia", a wonderful book full of savory and sweet baked goods that Julia Child and many collaborators have contributed to. Cooking time includes refridgeration.
Provided by SnowHat
Categories Breads
Time 2h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
- Add 3 cups of the flour, a cup at a time.
- Stir, using a wooden spoon, in one direction for 1 minute.
- Sprinkle mixture with salt.
- Add remaining flour, a cup at a time, stirring after each addition.
- Stop adding flour after the dough is stiff (you might not want to use it all).
- Turn the dough out onto a lightly floured surface.
- Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
- Shape the dough into a ball and put in a well-oiled bowl.
- Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
- Place baking stone in center of oven.
- Preheat oven to 500 degrees F.
- Deflate dough and divide into 4 equal pieces.
- Flatten each piece into an 8 x 6-inch oval.
- Let rest for 10 minutes.
- Wet fingers with water and"dimple" the bread by pressing your fingertips into the dough and stretching the dough.
- You want it to be really thin.
- Holes are OK.
- Transfer bread to baking stone.
- Bake until bread is golden on top and brown and crusty on the bottom.
- (5 minutes or so).
- Repeat with remaining dough.
- Naan is best eaten the same day its made.
Nutrition Facts : Calories 702, Fat 2.3, SaturatedFat 0.3, Sodium 1751.5, Carbohydrate 145.6, Fiber 6.7, Sugar 0.5, Protein 21.8
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
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