ONION STUFFED NAAN
I ate this in Malaysia. The menu description (spanked with fresh coriander leaves) cracked me up. The naan was truly delicious and more naan needs spanking IMO.
Provided by JustJanS
Categories Yeast Breads
Time 2h8m
Yield 8 naan
Number Of Ingredients 16
Steps:
- Dough:.
- Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
- In a large bowl, mix salt and flours.
- Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
- Punch down dough. Knead again and let it stand another hour till double in size.
- Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
- Onion Mixture:.
- Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
- Baking Naan:.
- Preheat oven to 450 ºF.
- Divide the dough ball into two smaller but equal balls.
- Roll out one dough ball by hand to about 5" diameter set aside.
- Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
- Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
- Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
- Brush the top of the rolled Naan with melted Ghee.
- Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
- Repeat until all the Naan have been baked.
Nutrition Facts : Calories 320, Fat 11.2, SaturatedFat 6.5, Cholesterol 52.3, Sodium 451.7, Carbohydrate 47.1, Fiber 2.3, Sugar 2.8, Protein 7.5
STUFFED ONIONS
Soft, caramelised, oven-roasted onions stuffed with minced lamb and creamy Greek yogurt, a main course with a difference that's delicious with vegetable pilaf
Provided by Miriam Nice
Categories Side dish
Time 1h40m
Number Of Ingredients 13
Steps:
- Trim the very ends of the onions. Make an incision in each, from top to root, then another 0.5cm along, so you can cut out and discard a thin wedge (like you're discarding a segment of orange). Bring a pan of water to the boil and add the onions. Boil for 10 mins, remove from the water and let cool. Heat oven to 200C/180C fan/gas 6.
- When the onions are cool enough to handle, carefully peel and set aside their outer layers - you want about 12-16 large layers in total, which will become the outer casing for the lamb filling. You can use the smaller, leftover layers in the middle for another recipe.
- Mix all the stuffing ingredients in a bowl and season well. Shape into 12-16 oval meatballs. Put each one on an onion layer and roll it up to create what looks like a small, peeled onion.
- Pour half the olive oil into a large, shallow casserole dish or roasting tin, then arrange all the stuffed onions on top in a tight, single layer. Drizzle over the remaining oil and bake for 45 mins. Brush with the molasses and bake for another 15-20 mins until the casings are really soft and dark golden brown. Serve with the root vegetable rice and the herby yogurt dressing on the side.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)
Posting this recipe on Grapefruit's request.. Hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.
Provided by AaliyahsAaronsMum
Categories Yeast Breads
Time 2h10m
Yield 8 Naans, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make the naan bread:.
- Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
- Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
- Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
- Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
- To make the mince stuffing:.
- Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
- Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
- Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
- Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
- Keep aside to cool completely then mix in the chopped coriander leaves.
- Back to making the naan bread:.
- Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
- Punch down the dough and knead it again and divide into 8 equal balls.
- While working on 1 ball, keep the remaining balls covered.
- Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
- Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
- Brush the top with melted butter.
- Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
- Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
- Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
- Wrap the naans in a clean tea towel and serve hot.
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