GARLIC NAAN (FAST & EASY!)
This fast and easy homemade garlic naan is brushed with garlic butter and perfectly chewy! It's such a treat, you'll never go back to storebought. (Vegan substitutions listed, or go to Vegan Naan.)
Provided by Sonja Overhiser
Categories Bread
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil, milk, and Greek yogurt and stir until dough comes together. If it is dry, add a bit more milk; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
- Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
- Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
- Meanwhile, grate the garlic. In a small saucepan, heat the butter and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
- Heat a cast iron skillet*, griddle or large skillet over very high heat until it's blazing hot (make sure it's as hot as possible, or the first piece won't cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic butter on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
- Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).
Nutrition Facts : Calories 254 calories, Sugar 2.1 g, Sodium 71.8 mg, Fat 6.2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 41.9 g, Fiber 1.4 g, Protein 7.2 g, Cholesterol 3.6 mg
QUICK GARLIC NAAN FOR THE GRILL (BREADMACHINE)
Inspired by Recipe #254744 and The New Vegetarian Grill by Andrea Chesman. (Cooking time is time in bread machine plus time dough rests and grill time).
Provided by Serah B.
Categories Yeast Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze out roasted garlic and mash into paste.
- Add water, agave, oil, yogurt or sour "cream", garlic paste, flour, salt, and yeast to bread machine and set to dough setting. Do not allow to rise.
- NOTE: I am at high elevation in a very dry climate, and tend to need more water (I usually use about 1 1/4 cups for this recipe); you can check dough after 5-10 minutes to make sure it is smooth and slightly tacky. If it is crumbly, add a bit more water.
- After dough has been kneaded fully, remove from bread machine and cut into 8 pieces. Roll each piece into a ball, then cover and let rest for 20 minutes.
- Roll out each piece of dough with a rolling pin into an oval and coat both sides with oil. (You can stack the rolled out pieces on a plate once they have been oiled).
- Grill over medium fire for 2-3 minutes on the first side until bottom is browned and top begins to puff up, and 1-2 minutes on the second side until browned.
Nutrition Facts : Calories 271.9, Fat 4.9, SaturatedFat 3.8, Sodium 366.2, Carbohydrate 49.2, Fiber 1.9, Sugar 0.2, Protein 7
GRILLED GARLIC NAAN
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.-Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Stir together butter and garlic. Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes. Flip and brush top with garlic butter. Grill until golden brown on bottom. Remove; cut each naan in half.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BREAD MACHINE NAAN
Chewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. -Shannon Ventresca, Middleboro, Massachusetts
Provided by Taste of Home
Time 2h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes., Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.
Nutrition Facts : Calories 363 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 502mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
QUICK NAAN (BREAD MACHINE)
This naan is ready in 40 minutes! I like this recipe better than Recipe #41503. For best results, follow directions carefully. They seem long but aren't, I am just describing what I saw on TV exactly. UPDATE: Made this with sour cream instead of yogurt. Much, much better!!
Provided by najwa
Categories Yeast Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- If the yogurt is cold, heat it for 15 seconds in the microwave.
- Add ingredients to your bread machine according to the manufacturer's directions.
- After 5 minutes, check your dough (see NOTE).
- After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces. Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
- Meanwhile, heat your oven to 500°F.
- If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven. Baking sheets do not work very well.
- With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
- Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
- Brown tops using the broiler.
- Wrap naan in a towel while you make the rest.
- NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger. It shouldn't stick to the pan at all. If it isn't sticky enough, add 1 T water. If it sticks to the pan, add 1 T flour, till you reach the correct consistency.
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- Add the honey to the olive oil to allow for easy pouring. Add the water, yogurt, olive oil and honey in a mixing bowl and stir to combine. Add the all purpose and whole wheat flour, salt, and baking powder. Stir to combine with a with a spatula to help incorporate the ingredients together.
- If you want a softer dough, omit the whole wheat flour and replace that amount with all purpose flour.
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- Lightly flour a work surface and flour your hands. Place the dough on the surface to fold. Don't dump flour on top of the dough, as you will add unnecessary flour inside the dough. Fold each of the corners toward the center to help strengthen the dough (see photos or video for instruction). Flip the dough over and place back in the mixing bowl to rise. Cover with a moist paper towels or a moist clean kitchen towel.
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