FARMER'S MARKET FLATBREAD
Provided by Katie Lee Biegel
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium heat.
- Brush both sides of each naan with olive oil and spread one side of each with the ricotta. Sprinkle with granulated garlic and salt. Place on grill and grill for about 2 minutes to toast the naan and melt the cheese. Shave Parmesan on top and set aside.
- Toss the arugula with the red wine vinegar and 3 tablespoons olive oil in a large bowl and season with salt and pepper.
- Top the naan evenly with the arugula, then top with radish slices, herbs, ribbons of prosciutto, scallions and a drizzle of olive oil. Slice and serve.
GRILLED GARLIC NAAN
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.-Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Stir together butter and garlic. Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes. Flip and brush top with garlic butter. Grill until golden brown on bottom. Remove; cut each naan in half.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
NAAN
A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That's why homemade naan often doesn't come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.
Provided by Food Network Kitchen
Categories side-dish
Time 3h
Yield 8 naan
Number Of Ingredients 10
Steps:
- Combine the yeast and sugar with 1/4 cup warm water in a small bowl and mix well. Set aside until it begins to froth, 3 to 5 minutes.
- Meanwhile combine 2 1/2 cups of the flour with the salt in a large mixing bowl and mix well. Make a well in the center and add the yeast-mixture, yogurt, ghee or butter, warm milk and lemon juice, if using. Mix well with your fingers until it forms a sticky or shaggy dough. Add more flour if too shaggy or a little water if too dry.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a larger lightly-oiled bowl, tightly cover with plastic wrap and let rise in a draft-free place, such as an unlit oven, until doubled in size, 1 to 2 hours.
- If using a pizza stone/steel: An hour before baking, put a pizza stone or steel on the lowest oven rack and preheat to 500 to 550 degrees F. If using a cast-iron skillet/griddle, just before baking, heat the skillet or griddle on the stove over high heat until very hot, 5 to 7 minutes.
- Put some melted ghee or butter in a small bowl. Add the remaining flour to another bowl.
- Divide the dough into 8 balls. Dab each ball in flour, flatten on a lightly floured surface and stretch or roll into an oval shape, thinner in the center and slightly thicker on the sides. Don't worry too much about the shape; I love making various countries when I make my naan! Dust off any extra flour. Brush some ghee or butter on the top of each and sprinkle with nigella seeds if using (add a little more than you want as you will lose a bunch while charring).
- Transfer the stretched naan onto the hot stone or skillet. Cook until you see some bubbles on top, 2 to 3 minutes. Take it out with tongs and flash-cook over an open flame, turning it so that it gets a few brown charred spots on both sides. Spread with a generous pat of butter/ghee and serve hot. Repeat with the remaining naan.
NAAN
I'll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids' lunch boxes.
Provided by Maneet Chauhan
Categories side-dish
Time 2h25m
Yield 8 naan
Number Of Ingredients 7
Steps:
- Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
- Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
- Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don't have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.
GRILLED NAAN BREAD
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with Falafel and hummus.
Provided by weever79
Categories Breads
Time 2h7m
Yield 14 pieces of bread, 14 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.
- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat grill to high heat (I use a griddle).
- At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over.
- Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from grill, and continue the process until all the naan has been prepared.
Nutrition Facts : Calories 198, Fat 4.2, SaturatedFat 2.3, Cholesterol 22.5, Sodium 369.4, Carbohydrate 34.6, Fiber 1.2, Sugar 3.7, Protein 5
GRILLED FLAKY NAANS
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Provided by Anjum Anand
Categories Side dish, Snack
Time 30m
Yield Makes 6 medium-large naans
Number Of Ingredients 11
Steps:
- Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together - the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
- Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
- Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
- Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin - don't worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.
Nutrition Facts : Calories 260 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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- In a large bowl, mix the yeast with 1 tablespoon of the sugar and 1/4 cup of the water and let stand until foamy, 5 to 10 minutes. Stir in the egg, milk, salt and the remaining 1/4 cup of sugar and 3/4 cup of water. Add 4 cups of the flour and stir to form a dough that is soft and pliable but not sticky. Knead the dough until smooth and elastic, adding more flour if it seems very tacky. You can do this by hand on a floured work surface, in a food processor or in a standing electric mixer fitted with the dough hook.
- Rub 1/2 tablespoon of the oil in a large bowl. Transfer the dough to the bowl and brush the top with the remaining 1/2 tablespoon of oil. Cover with a kitchen towel and let rise in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours.
- Punch down the dough and pinch off 2-inch pieces; roll them into smooth balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened kitchen towel. Let rise again until puffy, about 30 minutes.
- Light the grill. When it's hot, place a rolling pin, cutting board, bowl of flour, the melted butter and a brush near the grill. On a lightly floured cutting board, roll out a ball of dough to a 5-inch round. Gently slap the dough from one hand to the other to stretch it into a 7-to 8-inch oval. Stretch the oval into a traditional teardrop shape and immediately lay it on the hot grate. Grill the naan until the bottom is crusty and browned and the top is puffed and blistered, about 40 seconds. Brush with butter. Invert the naan and grill the other side until lightly browned, about 30 seconds longer. Grill the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way.
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