Naanakaindianflatbread Recipes

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NAAN (INDIAN FLAT BREAD)



Naan (Indian Flat Bread) image

These are easy to make and taste just wonderful! Prep time does not include 2 hours that you will need to set the dough aside. I cook these one at a time which will add up to about 60-80 mins total for cooking time!

Provided by love4culinary

Categories     Breads

Time 1h20m

Yield 6-8 Naan, 6-8 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
6 tablespoons plain yogurt (room temperature)
3 tablespoons butter or 3 tablespoons ghee, melted
1 cup of luke warm milk (may use a little less, just add gradually until soft dough forms)
1 tablespoon poppy seed (optional)

Steps:

  • Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
  • Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
  • Gradually stir in enough milk to make a soft dough.
  • Knead dough very well.
  • Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
  • Preheat your oven to 400 degrees.
  • Knead dough on a floured surface for 2 or 3 minutes until smooth.
  • Divide into 8 pieces.
  • Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
  • Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
  • Sprinkle one side with poppy seeds if you wish to use them.
  • Place the Naan on a baking sheet.
  • Bake for 6 to 10 minutes until puffy and lightly golden brown.
  • The bread puffs slightly, and will lightly brown on the sides.
  • You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!

Nutrition Facts : Calories 401.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 54, Sodium 591.7, Carbohydrate 66.5, Fiber 2.2, Sugar 1, Protein 11.6

INDIAN FLATBREADS



Indian Flatbreads image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h4m

Number Of Ingredients 4

3/4 cup whole-wheat flour
3/4 cup all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Steps:

  • Combine the flours and salt in a bowl. Make a well in the center, add 1/2 cup warm water and 1 tablespoon olive oil and mix to make a sticky dough. Turn out onto a lightly floured surface and knead until soft and pliable, about 5 minutes. Brush a bowl with olive oil and place the dough in it. Cover and let rest about 30 minutes.
  • Divide the dough into 6 even balls. On a floured surface, roll each ball into an 8-to-9-inch round, then layer between parchment paper.
  • Heat a large skillet over medium-high heat. One at a time, lightly brush each dough round with oil and place in the pan. Cook until bubbly on top and charred on the bottom, 1 to 2 minutes, then flip and cook 1 more minute. Remove from the skillet, brush with more oil and season with salt. To reheat, wrap the flatbreads in a damp paper towel and microwave 45 seconds.

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 (INDIAN FLATBREAD)



Naan (Indian Flatbread) image

Indian flatbread, or na'an, is traditionally cooked in tandoors, a clay cooking vessel that acts partly like an oven and partly like a barbeque pit to produce this unique bread. You can still approximate the texture and flavor of it using a grill or the broiler of your oven!

Provided by threeovens

Categories     Breads

Time 3h

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • In a small bowl, combine yeast, sugar, and 1/4 cup warm (110 to 115 degrees F) water; let stand until foamy, 5 to 10 minutes.
  • Into the bowl of your food processor, place 4 1/2 cups flour, salt, and baking powder; fit with the dough blade (or use a stand mixer with the dough hook) and mix to combine.
  • Add in the yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and 3/4 cups warm water and knead until smooth and elastic (2 to 3 minutes - food processor; 5 to 8 minutes - mixer; 8 to 10 minutes - by hand); dough should be soft, but not too sticky, so add flour as needed.
  • Lightly oil a large bowl, add dough, turning to coat, then cover bowl with plastic wrap, then a clean kitchen towel; let dough rise, in a warm place, until doubled, about 1 to 1 1/2 hours.
  • Punch dough down and divide into 8 equal pieces, which you will roll into a ball and place on a lightly floured baking sheet; cover with a damp kitchen towel, and let rise until doubled, about 40 to 60 minutes more.
  • If using a tandoor, heat it to 450 degrees F (if using your oven, place a pizza stone on bottom rack and heat to 450; or the grill should be st for direct heating at medium-high heat).
  • On a lightly floured work surface, roll each dough ball into a disk about 5 inches in diameter; roll and stretch one end to form a teardrop shape.
  • If using a tandoor, drape a piece of dough over the round cloth gadhi, then press bread onto the hot clay wall; cook until the top puffs, gets blishtered and browned, 1 to 2 minutes; gently pry off clay wall and spread with ghee.
  • If using the oven, turn on the broiler, lay 1 or 2 pieces of dough on the pizza stone, and cook until the bottoms are browned and the tops blister and puff and are lightly toasted, 2 to 4 minutes; remove from oven and spread with ghee.
  • If using the grill, oil the grate lightly, then lightly brush the dough with butter, place buttered side on grill and cook until the bottom is browned and the top is puffed 1 to 2 minutes; lightly butter the top of the dough, then flip and grill the other side until lightly browned, 1 to 2 minutes.

NAAN BREAD



Naan bread image

Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry

Provided by Miriam Nice

Categories     Side dish

Time 55m

Number Of Ingredients 7

1x 7g sachet dried yeast
2 tsp golden caster sugar
300g strong white bread flour, plus extra for dusting
½ tsp baking powder
25g butter or ghee, melted, plus extra 2-3 tbsp for the tray and brushing
150ml natural yogurt
1 tbsp nigella seeds

Steps:

  • Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball.
  • When you're happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
  • Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
  • Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.

Nutrition Facts : Calories 224 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

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

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