NAAN GRILL RECIPES

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NAAN (INDIAN FLATBREAD) RECIPE - NYT COOKING



Naan (Indian Flatbread) Recipe - NYT Cooking image

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.

Provided by Steven Raichlen

Total Time 1 hours

Yield 8 pieces

Number Of Ingredients 10

1 envelope (2 1/2 teaspoons) dry yeast
2 tablespoons sugar
4 1/2 to 5 cups all-purpose flour, more for dusting and rolling
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons milk
2 tablespoons plain Greek yogurt
1 large egg, lightly beaten
2 tablespoons vegetable oil, more for the bowl
3 tablespoons ghee (Indian-style clarified butter) or melted unsalted butter

Steps:

  • In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
  • Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
  • Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
  • Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
  • If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
  • Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
  • If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
  • If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
  • If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 5 grams, CarbohydrateContent 61 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 4 grams, SodiumContent 243 milligrams, SugarContent 4 grams, TransFatContent 0 grams

NAAN BREAD RECIPE - BBC FOOD



Naan bread recipe - BBC Food image

Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make. Each serving provides 270 kcal, 6g protein, 42g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 2g fibre and 0.7g salt.

Provided by Anjum Anand

Prep Time 30 minutes

Cook Time 10 minutes

Yield Makes 5

Number Of Ingredients 8

250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
120ml/4fl oz milk
2 tbsp vegetable oil, plus extra for greasing
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve

Steps:

  • For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
  • Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
  • Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.
  • Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
  • Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot.

Nutrition Facts : Calories 270kcal, CarbohydrateContent 42g, FatContent 8.5g, FiberContent 2g, ProteinContent 6g, SaturatedFatContent 2.5g, SugarContent 3.5g

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