Naan Indian Flatbread Food

NAAN (INDIAN FLATBREAD)

Steps:

• In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
• Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
• Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
• Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
• If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
• Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
• If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
• If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.

NAAN (INDIAN FLAT BREAD)

Steps:

• Sift the flour, baking powder, baking soda and salt together into a nice sized bowl.
• Stir in the beaten egg, yogurt and 2 tablespoons of the butter/ghee.
• Gradually stir in enough milk to make a soft dough.
• Knead dough very well.
• Lightly grease bowl and cover the dough with a damp cloth and place in a warm place for 2 hours.
• Preheat your oven to 400 degrees.
• Knead dough on a floured surface for 2 or 3 minutes until smooth.
• Divide into 8 pieces.
• Roll each piece into a ball, and then into ovals about 6 to 8 inches long.
• Grease a baking sheet with oil and brush both the sides of the rolled out Naan with oil.
• Sprinkle one side with poppy seeds if you wish to use them.
• Place the Naan on a baking sheet.
• Bake for 6 to 10 minutes until puffy and lightly golden brown.
• The bread puffs slightly, and will lightly brown on the sides.
• You can enjoy these Naan's plain or with your favorite Indian dish, such as a curry dish!

NAAN

Steps:

• In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
• Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
• Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
• When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
• Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
• Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
• Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
• After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
• Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)

Steps:

• If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
• Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
• In a large bowl, add remaining dry ingredients; whisk thoroughly.
• Add buttermilk, beaten eggs, to yeast mixture; whisk well.
• Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
• Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
• Using a wide, thin spatula, transfer to preheated cast iron skillet.
• Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
• Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
• Repeat with remaining dough adding additional potato starch as needed for kneading.
• Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

NAAN (INDIAN FLATBREAD)

Steps:

• In a small bowl, combine yeast, sugar, and 1/4 cup warm (110 to 115 degrees F) water; let stand until foamy, 5 to 10 minutes.
• Into the bowl of your food processor, place 4 1/2 cups flour, salt, and baking powder; fit with the dough blade (or use a stand mixer with the dough hook) and mix to combine.
• Add in the yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil, and 3/4 cups warm water and knead until smooth and elastic (2 to 3 minutes - food processor; 5 to 8 minutes - mixer; 8 to 10 minutes - by hand); dough should be soft, but not too sticky, so add flour as needed.
• Lightly oil a large bowl, add dough, turning to coat, then cover bowl with plastic wrap, then a clean kitchen towel; let dough rise, in a warm place, until doubled, about 1 to 1 1/2 hours.
• Punch dough down and divide into 8 equal pieces, which you will roll into a ball and place on a lightly floured baking sheet; cover with a damp kitchen towel, and let rise until doubled, about 40 to 60 minutes more.
• If using a tandoor, heat it to 450 degrees F (if using your oven, place a pizza stone on bottom rack and heat to 450; or the grill should be st for direct heating at medium-high heat).
• On a lightly floured work surface, roll each dough ball into a disk about 5 inches in diameter; roll and stretch one end to form a teardrop shape.
• If using a tandoor, drape a piece of dough over the round cloth gadhi, then press bread onto the hot clay wall; cook until the top puffs, gets blishtered and browned, 1 to 2 minutes; gently pry off clay wall and spread with ghee.
• If using the oven, turn on the broiler, lay 1 or 2 pieces of dough on the pizza stone, and cook until the bottoms are browned and the tops blister and puff and are lightly toasted, 2 to 4 minutes; remove from oven and spread with ghee.
• If using the grill, oil the grate lightly, then lightly brush the dough with butter, place buttered side on grill and cook until the bottom is browned and the top is puffed 1 to 2 minutes; lightly butter the top of the dough, then flip and grill the other side until lightly browned, 1 to 2 minutes.

OVEN-BAKED NAAN (LEAVENED INDIAN FLATBREAD)

Steps:

• Gather the ingredients.
• Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
• Mix the flour and salt to taste and sift through a very fine sieve into a large mixing bowl.
• Next, add the yeast mixture, 3 tablespoons of ghee, and all the yogurt. Use your fingertips to mix all this into a soft dough.
• Once mixed, flour a clean, flat surface, and knead the dough till it is smooth and stretchy.
• Grease a large bowl with a few drops of vegetable oil and put the dough in it. Cover with cling wrap and allow to rest for about 90 minutes or till the dough doubles in volume.
• Punch the dough down and knead again for 10 minutes.
• Equally, divide the dough and roll between your palms to form 8 round balls.
• Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7 to 8 inches in diameter (1/4-inch thick). Gently pull on one edge of the circle to form the naan into a teardrop shape. Do not pull too hard or you may tear the dough. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
• Preheat oven 400 F / 200 C / Mark 6. Lay a piece of aluminum foil ​on an oven tray (to cover) and grease it lightly with a few drops of vegetable oil.
• Place as many formed dough balls as will fit without touching each other on the tray.
• Brush each dough ball lightly with ghee, and sprinkle a pinch of onion seeds evenly over the surface.
• Place the tray in the oven and cook till the naan begins to puff out and lightly brown. Flip the naan and repeat.
• Remove from oven and serve hot in a foil-lined basket.

NAAN AKA INDIAN FLAT BREAD

Steps:

• Combine 1 c flour, yeast, and salt, in a mixing bowl. Stir in water, buttermilk, egg, oil and honey one at a time. Beat until smooth in mixer.
• Stir in enough flour to form a soft sticky dough.
• Turn onto floured surface continuing to knead in flour to make dough smooth and elastic (this may require more than the 3-1/2 c listed)3-5 minute.
• Place in an oiled bowl turning once to coat.
• Cover and let rise till doubled - about 45 minutes.
• Punch down and shape into 16 equal balls.
• Roll out each to 1/4 inch thickness,place on greased cookie sheet (I used my fingers and just pulled them like pizza dough), brush with butter and sprinkle with one of the seed toppings.
• Cook 450 for 5-8 minutes.

AFGHANI NAAN (FLATBREAD)

Steps:

• Sift the flour with the salt into a large bowl; stir in the yeast.
• Add the vegetable oil, if using, and rub it in wih your hands.
• Gradually add in the warm water and mix with your hands to form a smooth, round, soft dough.
• Knead for 7 to 10 minutes until dough is elastic and smooth.
• Roll dough into several round balls, cover with a damp cloth, and let rest in a warm spot until dough has doubled in size.
• Preheat the oven to 500 degreesF; line a baking tray with aluminum foil and place in the oven to get hot.
• Once the dough has risen, divided into about 4 equal portions; on a lightly floured surface, shape or roll the dough out into an oval 1/2 inch thick.
• Wet your hands and use your fingertips to make deep grooves down the center of each oval; sprinkle with your chosen seeds, if desired.
• Remove the hot tray from the oven and place a prepared dough on it and bake until golden brown, 8 to 10 minutes (the bread should be fairly crisp on the outside) being careful not to over cook or burn it.
• Repeat with remaining dough.
• Wrap each bread with a clean tea towel or tin foil to prevent them from drying out.