Garlic Onion Naan Bread Food

GARLIC AND ONION CHALLAH BREAD

Steps:

• In a medium bowl, combine the yeast, warm water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
• Meanwhile, in a large bowl or the bowl of stand mixer fitted with a dough hook, mix together the flour, kosher salt and remaining 1/4 cup sugar. In a separate medium bowl, whisk together the oil and 4 of the eggs.
• When the yeast is foamy, add it to the dry mixture immediately followed by the egg mixture and stir to combine. Knead, either by hand on a floured surface or with a dough hook, adding more white flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough, 7 to 10 minutes.
• Transfer the dough to an oiled bowl, cover it with plastic wrap and let it sit at room temperature until it has doubled in size, about 2 hours. It will take slightly longer if you're using whole wheat flour. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping.
• Line a baking sheet with parchment paper. Divide the dough into 6 pieces. Roll out each piece into a large strip, 1/2 to 1/4 inch thick and about 3 inches wide. Brush down each center with melted butter. Down the center, add the chopped onions and garlic. Roll each piece to seal in the onion mixture. Braid 3 of the pieces together, tucking the ends underneath to seal. Repeat with the remaining 3 pieces to make a second loaf. Place on the lined baking sheet and cover loosely with plastic wrap. Allow to rest for 30 minutes.
• Preheat the oven to 350 degrees F.
• Whisk together the honey and remaining egg in a small bowl. Brush the bread top with the mixture and sprinkle with flaky salt.
• Bake until golden brown and not doughy in the center, about 35 minutes, but start checking at 28 minutes. Allow to cool slightly before serving.

GARLIC & ONION NAAN BREAD

Steps:

• Blend the first set of ingredients in a high-speed blender.
• Grind the second set of ingredients in a food processor until the cashews are ground to flour.
• With the food processor turned on, pour in the mixture from the blender slowly, so that the 2 combine thoroughly.
• Transfer to a bowl and leave to stand for a few minutes, so that it thickens up.
• You're now ready to spread into 3 to 4 individual naan breads on a nonstick dehydrator sheet, around 1cm (⅓") thick. I like to make the outside edge a little thicker than that.
• Dehydrate at 115 degrees F for around 3 to 4 hours, until you can turn them over, removing the nonstick sheet to complete dehydration for another 3 to 4 hours.
• There's a real sweet spot for dehydration here, where they're still slightly moist inside, making them more spongy. You can always make one really small piece when spreading them out, so you can use to test how dry they're getting.
• Optionally, you can bend the bread about an hour before it's finished, so that the cracks appear in it. I think this makes it much more visually appealing.

ONION AND GARLIC BREAD

Steps:

• Melt butter in a small pan over moderate heat. Add onions and garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent.
• Place the split bread on a baking sheet and broil until golden. Spread half the onions and garlic on each half of bread in a thin layer. Sprinkle each side of loaf with a handful of cheese and return to broiler for 30 seconds to bubble cheese. Serve with a hearty, soup-er supper

GARLIC NAAN

Steps:

• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
• Brush naan with more garlic butter before serving.

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

NAAN BREAD WITH GARLIC AND CORIANDER/CILANTRO

Steps:

• Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests.
• Mix on the dough setting.
• When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like).
• Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan).
• Use oil spray to stop them from sticking.
• Preheat a grill/broiler.
• Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently).
• Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.
• Serve immediately with hommous, beans, curry or just eat them by themselves.
• Alternatively, you can let them cool and then freeze them.

CREAMY ONION GARLIC BREAD

Steps:

• In a small bowl, beat the cream cheese, butter, Parmesan cheese and garlic powder until smooth. Beat in onions. Spread over cut sides of bread. Place on an ungreased baking sheet., Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Let stand for 5 minutes before cutting.