CHEESE NAAN BREAD RECIPE BY TASTY
Here's what you need: unsalted butter, milk, active dry yeast, salt, sugar, bread flour, cake flour, shredded mozzarella cheese
Provided by Sonomi Shimada
Categories Sides
Yield 3 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the butter and milk and microwave for 50 seconds.
- Mix with a spatula until the butter is completely melted.
- Add the active dry yeast and mix well. Add the salt and sugar and mix well.
- Fold in the bread flour and cake flour until fully incorporated and microwave for 20 seconds.
- Transfer the dough to a floured surface and divide it into 6 pieces. Take a piece and roll it into a ball. Roll it out to a round about ⅛ inch (3-mm) thick using a rolling pin. Repeat with the remaining dough.
- Put a third of the cheese into the center of the dough. Top with another dough round and crimp the edges to seal. Repeat with the remaining cheese and dough.
- Heat a medium nonstick frying pan over medium heat. Add a filled naan round and cook for 3 minutes, until lightly browned.
- Flip the naan bread, then use a spatula to flatten and cook for 3 minutes more. Cook the remaining naan.
- Slice into wedges and serve.
- Enjoy!
Nutrition Facts : Calories 468 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 2 grams, Protein 21 grams, Sugar 9 grams
ONION NAAN
Provided by Alison Roman
Categories Bread Onion Side Vegetarian Yogurt Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10
Number Of Ingredients 8
Steps:
- Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°F. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
- Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
- Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
- Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
- Heat a large cast-iron or other heavy skillet over medium-high heat. Lightly coat with ghee. Working with 1 piece at a time, stretch dough with your hands or roll out with a rolling pin to 1/8" thickness. Sprinkle with salt. Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Wrap in foil to keep warm until ready to serve.
- DO AHEAD: Naan dough can be made 4 hours before shaping. Cover and chill.
ONION STUFFED NAAN
I ate this in Malaysia. The menu description (spanked with fresh coriander leaves) cracked me up. The naan was truly delicious and more naan needs spanking IMO.
Provided by JustJanS
Categories Yeast Breads
Time 2h8m
Yield 8 naan
Number Of Ingredients 16
Steps:
- Dough:.
- Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
- In a large bowl, mix salt and flours.
- Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
- Punch down dough. Knead again and let it stand another hour till double in size.
- Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
- Onion Mixture:.
- Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
- Baking Naan:.
- Preheat oven to 450 ºF.
- Divide the dough ball into two smaller but equal balls.
- Roll out one dough ball by hand to about 5" diameter set aside.
- Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
- Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
- Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
- Brush the top of the rolled Naan with melted Ghee.
- Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
- Repeat until all the Naan have been baked.
Nutrition Facts : Calories 320, Fat 11.2, SaturatedFat 6.5, Cholesterol 52.3, Sodium 451.7, Carbohydrate 47.1, Fiber 2.3, Sugar 2.8, Protein 7.5
NAAN RECIPE - FLUFFY, BUBBLY, CHEWY!
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries - yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.
Provided by Nagi
Number Of Ingredients 13
Steps:
- Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
- Egg and milk: Whisk milk and egg together.
- Flour: Sift flour and salt into a separate bowl.
- Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)
- Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
- Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
- Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).
- Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
- Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred - the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
- Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
- Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!
Nutrition Facts : Calories 223 kcal, Carbohydrate 29 g, Protein 5 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 277 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESE & CHILLI NAANS
Ready in under 20 minutes and a perfect accompaniment to other Indian dishes such as dhal
Provided by Sara Buenfeld
Categories Buffet, Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/170C fan/gas 5. Sprinkle the breads with a little water, then top with grated cheddar and chilli. Bake on the oven racks for 5 mins until the cheese has melted, then remove and scatter with the coriander.
- Cut into quarters and serve.
Nutrition Facts : Calories 202 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.01 milligram of sodium
CHEESE ONION NAAN
Make and share this Cheese Onion Naan recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.
- mixx both cheeses with onion ,green chillies,cumin seeds,coriander leaves ,red chillies and salt.and Divide into eight equal portions.
- Roll out each portion of dough into a puri, place one portion of cheese mixture in the centre, gather in the edges and roll into a ball.
- Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas.
- Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.
Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 200.9, Carbohydrate 29.7, Fiber 1.6, Sugar 3, Protein 10.4
GOAT CHEESE-ONION NAAN WITH MANGO SALSA
Provided by Beverly Gannon
Categories Bread Onion Broil Yogurt Diwali Goat Cheese Fall Pan-Fry Bon Appétit
Yield Makes 4 breads (2 servings per bread)
Number Of Ingredients 8
Steps:
- Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
- Melt butter in large skillet over medium heat. Add onions; sauté until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
- Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350¡F oven about 5 minutes.)
- Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa.
CHEESE, TOMATO AND ONION ON NAAN BREAD
Make and share this Cheese, Tomato and Onion on Naan Bread recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Broil the naan bread on one side under a preheated broiler.
- Remove and spread the other side with tomato paste and then top with diced tomato and scallion.
- Cover with grated cheese and broil until the cheese melts and turns golden.
Nutrition Facts : Calories 165.1, Fat 4.6, SaturatedFat 2.6, Cholesterol 11.9, Sodium 490.9, Carbohydrate 16, Fiber 4.5, Sugar 9.4, Protein 17.2
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