Naan Flatbread Recipes

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NAAN (INDIAN FLATBREAD)



Naan (Indian Flatbread) 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

Categories     project, side dish

Time 1h

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, Calories 372, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams

NAAN-LIKE EASY FLATBREAD



Naan-like Easy Flatbread image

Simple flatbread made without yeast.

Provided by lj

Categories     Bread     Quick Bread Recipes

Time 37m

Yield 4

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cumin seeds
½ teaspoon white sugar
1 cup milk
2 tablespoons oil, divided

Steps:

  • Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
  • Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
  • Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
  • Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g

NAAN FLATBREAD RECIPE



Naan Flatbread Recipe image

Pillowy, soft, fresh homemade naan flatbread! Our favorite for gyros.

Provided by DSTR

Categories     Dinner     Entree     Main Course

Time 3h4m

Number Of Ingredients 6

3-4 cups all-purpose flour
1 tsp. salt
1/2 tsp. active dry or instant yeast
1 1/2 cups milk
1 tsp sugar
3-4 Tbsp. butter, melted

Steps:

  • Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.
  • Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with step 3 of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
  • Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.
  • Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
  • Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
  • After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
  • While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
  • Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.
  • Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
  • Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven.
  • Cover with a towel and let the naan cool completely or serve warm.

Nutrition Facts : Calories 161 kcal, Carbohydrate 26 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 199 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

NAAN FLATBREAD PIZZA



Naan Flatbread Pizza image

I came up with this one day when I was scrounging around in my refrigerator for something to serve for lunch. Very tasty if I don't say so myself! I bake these on baker's parchment paper.

Provided by AcadiaTwo

Categories     Lunch/Snacks

Time 45m

Yield 1 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
4 -5 ounces mozzarella cheese (shredded)
1/2 bell pepper (diced small)
1/2 sweet onion (diced small)
1 garlic clove (minced)
4 ounces ranch salad dressing (I use Marie's)
1 naan flat bread (I use Target's garlic)

Steps:

  • Pre-heat oven to 400 degrees F.
  • In skillet, add olive oil, onion and bell pepper and saute for about 10 minutes on medium low heat stirring frequently.
  • Add garlic and saute for an additional 2 minutes. Remove from heat.
  • Place naan flat bread on a cookie sheet lined with baker's parchment paper.
  • Slather on the ranch salad dressing to top side of naan.
  • Then sprinkle cheese over top, then sprinkle bell pepper mixture from skillet on top of the cheese.
  • Bake in oven for 15 minutes or until cheese is gooey melted.
  • Remove and enjoy!

NAAN



Naan 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

Time 3h30m

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.

EASY PEACH & BASIL NAAN BREAD PIZZA



Easy Peach & Basil Naan Bread Pizza image

This easy peach & basil flatbread pizza recipe is perfect for those ripe peaches in season as well as herbs from the garden. A quick and tasty summer dinner.

Provided by Denise Wright (MyLifeCookbook.com)

Categories     Main Course

Time 30m

Number Of Ingredients 7

2 large naan breads
1 tablespoon olive oil
1 clove garlic
1/2 fresh peach, thinly sliced
4 oz fresh mozzarella, sliced
15 basil leaves, chopped
1/2 cup balsamic vinegar, optional

Steps:

  • Preheat oven to 350°F degrees.
  • Mix oil and garlic in a small bowl.
  • Brush the oil mixture over the naan bread.
  • Place the bread on a sprayed cookie sheet.
  • First add your slices of mozzarella.
  • Then place your sliced peaches on top.
  • Season with salt and pepper on both naan breads.
  • Bake for 20-25 minutes or until the cheese is brown and bubbly. Baking time may vary so check out them to make sure they are not burning.
  • This step is optional. While the naan pizzas are baking, add the balsamic vinegar to a small sauce pan. Bring to a boil and then lower to simmer. Cook until the vinegar reduces and becomes a bit thicker.
  • When the flatbreads are done, sprinkle basil leaves on top.
  • If using the balsamic reduction, drizzle the vinegar over the cooked flatbreads, cut and serve.

Nutrition Facts : Calories 267 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 10 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 361 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

KETO NAAN BREAD | THE BEST KETO FLATBREAD



Keto Naan Bread | The Best Keto Flatbread image

This keto naan bread is one of the best recipes you can make when you're craving low carb flatbread. Whether you call it keto chapati, keto paratha, or keto roti, each piece is a cloud on a plate - it is super soft, light, chewy, and oh so delicious. Not to mention it is a gluten-free flatbread and each one has just 4 NET CARBS!

Provided by The Diet Chef

Categories     Bread

Time 40m

Number Of Ingredients 7

1 ½ Cups (140g) Blanched Almond Flour, plus another ¼ Cup
2/3 Scoop (20g) Unflavored Protein Powder or heaping 1/4 cup (30g) almond flour
1 Tsp. (4g) Baking Powder
1 ½ Cups (168g) Full Fat Mozzarella, Shredded
1 ½ Tbsp. (20g) Full Fat Sour Cream
1 Egg, Whisked
Generous Pinch of Salt

Steps:

  • Preheat your oven to 375° F (190° C).
  • Add your almond flour (1 1/2 cups), protein powder, baking powder, and salt to a bowl and whisk until well-combined, then set aside.
  • Add the shredded mozzarella and sour cream to a microwave-safe bowl. Microwave them on and off in 30 second increments until the cheese has melted and combined.
  • Mix the melted cheese and sour cream together, then add the mixture to your dry ingredients while it's still warm.
  • Start combining the warm cheese with the dry ingredients. Then, add 1 whisked egg into the mix and continue combining until you get a sticky dough.
  • Sprinkle the rest of your almond flour (1/4 cup) over the dough to reduce its stickiness and form the dough into a ball.
  • Let the dough rest for 15-20 minutes.
  • Once the dough has rested, divide into thirds and shape each portion into a round and flat naan bread. Add water to your fingers to prevent the dough from sticking.
  • Place the shaped naan bread dough onto a baking sheet lined with parchment paper.
  • Bake for 7-8 minutes, then broil for 1-2 minutes or until the top develops a golden brown color.
  • Take the naan bread out of the oven, let them cool to room temperature, then enjoy!

Nutrition Facts : ServingSize 1 Naan, Calories 530 calories, Fat 41, Carbohydrate 6, Fiber 2, Protein 28

OVEN-BAKED NAAN (LEAVENED INDIAN FLATBREAD)



Oven-Baked Naan (Leavened Indian Flatbread) image

Serve delicious naan bread straight from the oven, with dishes like tandoori chicken or kebabs. Garnish with finely chopped garlic and cilantro.

Provided by Petrina Verma Sarkar

Categories     Bread

Time 2h23m

Number Of Ingredients 9

1 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
1 cup/8 ounces warm water
3 cups/13 1/2 ounces all-purpose flour
1 teaspoon salt
6 tablespoons ghee , divided
3 tablespoons unsweetened yogurt
Vegetable oil, for greasing
3 teaspoons onion seeds (aka nigella seeds or kalonji)

Steps:

  • Gather the ingredients.
  • Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
  • Mix the flour and salt to taste and sift through a very fine sieve into a large mixing bowl.
  • Next, add the yeast mixture, 3 tablespoons of ghee, and all the yogurt. Use your fingertips to mix all this into a soft dough.
  • Once mixed, flour a clean, flat surface, and knead the dough till it is smooth and stretchy.
  • Grease a large bowl with a few drops of vegetable oil and put the dough in it. Cover with cling wrap and allow to rest for about 90 minutes or till the dough doubles in volume.
  • Punch the dough down and knead again for 10 minutes.
  • Equally, divide the dough and roll between your palms to form 8 round balls.
  • Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7 to 8 inches in diameter (1/4-inch thick). Gently pull on one edge of the circle to form the naan into a teardrop shape. Do not pull too hard or you may tear the dough. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
  • Preheat oven 400 F / 200 C / Mark 6. Lay a piece of aluminum foil ​on an oven tray (to cover) and grease it lightly with a few drops of vegetable oil.
  • Place as many formed dough balls as will fit without touching each other on the tray.
  • Brush each dough ball lightly with ghee, and sprinkle a pinch of onion seeds evenly over the surface.
  • Place the tray in the oven and cook till the naan begins to puff out and lightly brown. Flip the naan and repeat.
  • Remove from oven and serve hot in a foil-lined basket.

Nutrition Facts : Calories 566 kcal, Carbohydrate 76 g, Cholesterol 50 mg, Fiber 3 g, Protein 11 g, SaturatedFat 12 g, Sodium 542 mg, Sugar 3 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g

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