Cheesy Chilli Naan Bread Recipe Foodcom

CHEESE NAAN BREAD RECIPE BY TASTY

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!

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

MADHUR JAFFREY'S NAAN BREAD

Steps:

• Put the milk in a bowl. Add 1tsp of sugar and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy.
• Sift the flour, salt and baking powder into a bowl. Add the remaining 1tsp sugar, the yeast mixture, 2tblsp vegetable oil and yogurt and egg. Mix to form a ball of dough.
• Knead for 10 minutes until smooth and satiny (I did this in a stand mixer). Form into a ball. Pour 1/4tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with clingfilm and set aside for 1 hour until doubled in size.
• Preheat the oven to it's hottest temperature. Put your heaviest baking tray to heat in the oven. Preheat your grill.
• Punch down the dough and knead again. Divide into six equal balls. Keep covered when not working with the balls of dough. Roll the ball of dough into a tear-shaped naan, about 25cm long and 13cm wide at it's widest point.
• Remove the tray from the oven and slap a naan on it. Put in the oven for 3 minutes, it will puff up. Now place the tray under the grill for about 30 seconds to brown slightly (I didn't bother with this as my naan browned in the oven). Wrap the naans in a tea towel or foil. Make all the naans this way. Serve hot.
• I kept them warm wrapped in foil in a turned off warm oven, you can reheat them in the microwave for 40 seconds or so.

TRADITIONAL NAAN BREAD

Steps:

• Whisk warm milk/water with the yeast and sugar until the yeast is dissolved.
• Cover and let stand in a warm place for 10 minutes.
• Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.
• Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.
• Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size.
• Punch down dough then knead for 5 minutes.
• Divide dough into 6 pieces.
• Roll each piece out into 8 inch round nans.
• Cover an oven tray with foil and grease the foil.
• Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.
• Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

CHEESE & CHILLI NAANS

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.

4-CHEESE FLATBREADS

Steps:

• Preheat the oven to 450 degrees F.
• Mix together the four cheeses and Italian seasoning in a bowl. Place the naan on a sheet pan and spread each piece with a tablespoon of the pesto. Spread the cheese mixture on the naan. Bake until the cheese is melted, bubbly and lightly golden brown, 6 to 8 minutes.
• Sprinkle with pepper flakes, if using.

FRYING PAN NAAN BREAD

Steps:

• Heat the butter, milk, sugar and salad oil until the butter has melted and the milk is tepid.
• Put the other ingredients together in a bowl and make a soft dough, pouring in the milk mixture to keep the dough soft.
• Knead for 15- 20 minutes.
• Cover the bowl loosely with a cloth and leave to rise in a warm place until doubled in size.
• Split the dough into as many portions as you want and roll out into rounds and place on a floured tray near the cooker and keep covered.
• Heat a heavy-based frying pan over moderately high heat.
• Brush the pan with melted butter and toss the naan into the pan and let it fry for 2 minutes.
• Meanwhile brush the top with more melted butter.
• Turn the naan bread over and cook for a further 1 1/2 minutes.
• Brush the cooked side with more butter.
• When cooked place in tin foil to keep warm.
• Keep in tin foil if you wish to freeze them; place in a moderate oven to heat through.
• Cooking time of 4 minutes is for each naan bread, not total cooking time.

EASY NAAN BREAD

Steps:

• Place flour in bowl and make a well.
• Add 200ml of water.
• Add yeast, sugar and good pinch of salt.
• Mix together, add more water in stages once mixture becomes sticky. 230-250mls should be just right. If wet add a bit of flour.
• Take mixture out of bowl and knead for a good 5-10 minutes on a well floured bench until dough is smooth and velvety.
• Dust with flour return to clean bowl cover with cling wrap.
• Place in warm place for 30 minutes or until it has doubled in size.
• Divide dough into 7 equal parts (c100g each), roll out into dinner plate size and shape.
• Pre heat fry pan to high.
• Place a dough portion in pan and turn every 15-20 seconds until cooked.