TRADITIONAL NAAN RECIPES

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NAAN RECIPE - FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS



Naan Recipe - Food.com - Recipes, Food Ideas And Videos image

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."

Total Time 40 minutes

Prep Time 40 minutes

Yield 10 serving(s)

Number Of Ingredients 4

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt

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, FatContent 1.2, SaturatedFatContent 0.6, CholesterolContent 2.9, SodiumContent 304.2, CarbohydrateContent 41.7, FiberContent 1.4, SugarContent 3.6, ProteinContent 7.7

HOW TO MAKE NAAN | HOMEMADE NAAN BREAD RECIPE | AARTI ...



How to Make Naan | Homemade Naan Bread Recipe | Aarti ... image

If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.

Provided by Aarti Sequeira

Total Time 3 hours 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 loaves

Number Of Ingredients 11

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

Steps:

  • In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
  • Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
  • Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
  • When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
  • Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
  • Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
  • Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
  • After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
  • Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

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HOW TO MAKE NAAN | HOMEMADE NAAN BREAD RECIPE | AARTI ...
If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close.
From foodnetwork.com
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  • Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.
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