Khameera Naan Food

KASHMIRI NAAN

Steps:

• Dough: Use a sturdy mixer or mix by hand.
• Combine all ingredients and mix until well combined.
• Add about 1 to 2 tablespoons of water and mix thoroughly; dough should be smooth and pliable, not sticky.
• Knead by machine or hand for several minutes into a pizza-like dough, place in a large bowl, cover, and set aside in a warm place for a few hours.
• Stuffing: use a meat grinder or food processor to process ingredients to a fine paste.
• To form Naan: Divide dough into 14 equal parts; using your hand or a rolling pin, roll a piece of the dough into a thin circle, approximately 6 inches in diameter.
• Place some of the stuffing in the center of the circle, then fold the edges of the dough up over the stuffing and pinch it together to enclose the stuffing; press with your hands to flatten the dough into a large 9-inch diameter circle.
• To cook: Preheat broiler in oven to the highest possible temperature.
• Heat a cast iron skillet over very high heat until very hot.
• Slap a circle of dough onto the skillet, then immediately place the skillet under the broiler; it will puff up.
• Cook for approximately 5 to 6 minutes, or until the dough has turned golden brown and is cooked through.
• Remove from the oven, wrap in clean napkin and continue with the remaining pieces of dough.
• Serve hot.

GARLIC NAAN

Steps:

• Mix yeast packet with warm water. Let Stand for 10 minute.
• Add milk, and egg to yeast.
• Mix Salt, Sugar, & flour together and slowly add to liquid stirring with fork.
• When mixture resembles a soft dough add rest of flour, and knead 6-8 times on lightly floured surface.
• Put dough in a warm spot covered and let rise for 1 hour.
• Punch down dough, cover and let stand for an additional 30 minute.
• Grate or chop garlic clove, add to 1/2 cup of EVOO.
• Using an electric or fire grill, separate dough into small golf sized balls.
• Roll the dough out flat, and brush both sides with garlic and oil. Cook on each side until browned.

NAAN (DIABETIC)

Steps:

• Combine all ingredients to form a dough.
• Let the dough rise until it doubles, about 1 hour.
• Punch the dough down and divide it into 10 parts.
• Roll each part into a thin circle.
• Brush one side with water.
• Preheat the oven to 400°F Spray a griddle with nonstick cooking spray.
• Put the circles on the hot griddle, watered side up.
• Cook until half done or lightly browned, about 3 minutes.
• Transfer to a nonstick cookie sheet.
• Bake for an additional 5-10 minutes.

CHEESE ONION NAAN

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.

MUSLIM NAAN

Steps:

• Mix yeast with sugar and warm milk or water.
• Leave for 20 minutes.
• Sift flour and salt together in a large bowl.
• Make a well in the centre and put yoghurt, 2 tbsps oil or butter with the yeast mixture.
• Knead well and leave aside for 3-4 hours in a warm place until it doubles in size.
• Punch down the dough and knead well again.
• Leave it till it doubles in size.
• Divide the dough into 6 portions.
• Roll out into a round disc of 6" diameter.
• Leave it aside so that it can double in size.
• Brush the top with remaining oil.
• Place them in a baking tray.
• Bake in a pre-heated oven (450 degrees Fahrenhit) for 5-6 minutes until the top turns brown in colour.
• Again, brush oil lightly over the sloping dark brown tops.

ROGHNI NAAN

Steps:

• Mix 2 tbsps milk and saffron strands in a cup.
• Leave aside.
• Sift flour and salt in a bowl.
• Make a well in the centre.
• Mix warm milk and butter or ghee together.
• Pour it in the centre.
• Sprinkle yeast and sugar over it.
• Keep for 30 minutes.
• Knead for 15-20 minutes.
• Add beaten egg (if using) and yoghurt.
• Knead till smooth and elastic.
• Form the dough into a ball.
• Keep for 15 minutes.
• Grease a clean bowl.
• Place the dough in it.
• Cover with a dry cloth.
• Keep it overnight or for minimum 6 hours so that it can rise.
• Next morning, punch down the dough and knead again.
• Divide the dough into 8 parts.
• Shape into round balls.
• Keep for 15 minutes.
• Pre heat the oven to 450 degrees Fahrenhit.
• Take 1 ball of dough at a time.
• Roll out the dough into a round circle.
• Keep them thin in the centre and thicker around the edges.
• Then, pull one end outward making a tear-drop shape.
• Brush with ghee and saffron solution and sprinkle poppy seeds or sesame seeds.
• Brush the baking trays with water.
• Place 2-3 naans on each baking tray.
• Bake for 4-5 minutes until they puff up and brown specs appear on top.

KHAMEERA NAAN

Steps:

• Make khameer 1 night before.
• Sieve flour and salt, add aniseeds and butter.
• Mix well.
• Gradually, add egg, warm milk and khameer.
• Knead well.
• Cover and leave the dough in a warm place for 2 hours.
• Divide the dough into 10 parts.
• Shape them into balls with the help of dry flour.
• Cover and leave them for 15 minutes.
• Flatten each ball into a pancake by tossing it from one hand to the other.
• Now pull one side gradually to make a triangle or oval shape.
• Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other.
• Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor).
• You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee.
• Place the pancake on a hot griddle, the moistened side down.
• When the lower surface is baked, invert the griddle along with naan over direct heat.
• Allow the upper surface to cook.
• Serve with any barbecued dish.