INDIAN RESTAURANT BREA RECIPES
INDIAN FRY BREAD RECIPE - FOOD.COM
Recently we went to arizona and had this yummy treat so had to find the recipe as soon as we got home.. You can make them bigger which I will do next time, the circles go really quick.. :)
Total Time 23 minutes
Prep Time 20 minutes
Cook Time 3 minutes
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix the flour, baking powder and salt together.
- Add the water and knead the dough until soft.
- Roll the dough until 1/4 inch thick, then cut out rounds 4 inches in diameter.
- Fry the bread in 2 to 3 inches of hot oil until puffed and browned on both sides.
- Serve with honey, or powdered sugar or cinnamon sugar.
Nutrition Facts : Calories 273.7, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 344.9, CarbohydrateContent 57.6, FiberContent 2, SugarContent 0.2, ProteinContent 7.8
RESTAURANT STYLE NAAN BREAD - MY KITCHEN LITTLE
This is just as good as, if not better, than your favorite Indian takeout spot’s naan bread (at least we think so). You don’t need a tandoor oven to craft a fluffy, tender naan-style bread with lots of browned bubbles and butter-soaked pockets. You can add whatever flavors you like to your bread – but I tend to always reach for the garlic and the ghee (clarified butter) or butter. NOTE: this dough requires about 2 hours of rising time. The long rise time gives the yogurt, a natural leavening agent, the chance to do its thing.
Provided by Lauren McDuffie
Number Of Ingredients 4
Steps:
- In a small bowl, mix the yeast and sugar with ¼ cup of warm water. Leave it in a warm-ish place for 5-10 minutes or until it looks a little foamy (I use a warm oven that’s been turned off).
- In a large bowl, combine the yeast mixture, bread flour, 2 tsp salt, yogurt, and 2 tsp oil. Transfer the sticky dough to a floured work surface and knead well, forming a soft ball. If it feels way too sticky to work with, you can add a little more flour until it is workable.
- Apply a thin layer of oil to the dough ball and cover it with a kitchen towel. Leave it in a warm place to rise for 2 hours (I put it back in the bowl to rise).
- Punch the dough down (it won’t be overly large) and knead it again. Next, pinch off balls that are about the size of a large lemon, and dip them into some flour.
- Preheat your broiler and adjust your oven rack to the middle position. Roll/stretch one of the dough balls into an oval shape and stretch it out until it’s a thickness of about 1/8”. The key here is to get them thin enough so that they’re true flatbreads, but not so thin that they crisp like crackers. Sprinkle with some of the garlic and cilantro (you will repeat that for each flatbread), and use a rolling pin or the side of a long glass to press the flavorings into the dough.
- Place the rolled naan on a buttered (or ghee-ed, or oiled) sheet pan and place under the preheated broiler. Broil for about 1-2 minutes, keeping an eye on it. Flip the naan over and broil for 1 to 2 more minutes.
- Brush the cooked naan with more melted ghee or butter (yesssss).Repeat with the rest of the dough.
- Keep them piled on top of each other, on a baking sheet, wrapped in a clean kitchen towel. Enjoy right away, hot from the oven.
More about "indian restaurant brea recipes"
INDIAN FRY BREAD RECIPE - FOOD.COM
Recently we went to arizona and had this yummy treat so had to find the recipe as soon as we got home.. You can make them bigger which I will do next time, the circles go really quick.. :)
From food.com
Reviews 5.0
Total Time 23 minutes
Calories 273.7 per serving
From food.com
Reviews 5.0
Total Time 23 minutes
Calories 273.7 per serving
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