QUICK NAAN RECIPE
If you love naan but want to have it on the table in no time try this quick naan recipe. You can make naan bread in 15 minutes and it tastes amazing!
Provided by Mireille
Yield 6
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together in a large bowl with a wooden spoon. Add the yogurt and mix together. Use your hands to bring it all together
- Knead the dough for a minute it comes together in a fairly sticky ball. Add a little more flour to make it manageable
- Divide it into six equal pieces. Using a rolling pin and roll each one piece of dough onto a floured cutting board to about 6" diameter
- Heat a skillet or frying pan without oil until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up
- Melt the butter in the microwave or saucepan. Finely mince the garlic and stir it through the butter
- Brush the naan with this butter mixture and stack on a plate
Nutrition Facts : Calories 63; Fat
INDIAN NAAN BREAD
Naan bread is traditionally baked on the walls of a tandoor oven, but you can easily make this at home, using a cast iron skillet. Once you see how easy it is to make authentic naan from scratch, you'll never buy pre-made again!
Provided by Anna Olson
Categories bread,Indian,side
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place the water, yogurt, oil, yeast, 2 ¼ cups (337 g) of the flour and salt in a large mixing bowl and stir with a wooden spoon until it becomes to awkward. Pour the remaining ¼ cup (37 g) of flour on a clean work surface and tip the dough out onto it. Knead the dough for about 3 minutes, turning it and working in all of the remaining flour. Place the dough back in the bowl, cover the bowl with plastic wrap and set aside to rise for an hour.
- Turn the dough out onto a work surface lightly dusted with flour and divide it into 6 pieces. Roll out each piece of dough into a rough circle (precision is not essential here) about 8 or 9-inches (20-23 cm) across.
- Heat a cast iron or other heavy-bottomed skillet on high heat. Drop in a naan and cook for about 90 seconds, until browned in spots on the bottom. Use tongs to flip the naan over to cook another 90 seconds, until the bubbles blister and turn toasty brown. Brush the naan with melted butter or ghee, sprinkle with salt and/or coriander. Repeat with the remaining pieces of dough. Stacking the naan will keep it warm, or you can hold them in a 300 °F (150°C) oven until ready to serve.The naan is best eaten the day it's cooked.
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
NANA'S BANANA BREAD
Okay I know that I am prejudiced but this is my mother's recipe for banana bread and I think it is the best banana bread in the world. It uses instant milk powder, something I have never seen in any other banana bread recipes. I am adding this to the large group of recipes on Zaar to keep this safe and in the family.
Provided by mary winecoff
Categories Quick Breads
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix shortening, sugar and egg together.
- Blend 1/3 cup water, vinegar and mashed banana and add to mixture.
- Mix in 1/2 cup nuts if desired.
- Sift together salt, milk, baking soda, baking powder and flour.
- Add to wet mixture.
- Bake at 350F for 1 hour.
- Always made with extra love at Nana's house.
Nutrition Facts : Calories 302.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 29.3, Sodium 290.2, Carbohydrate 48.3, Fiber 1.6, Sugar 21.4, Protein 5.1
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