Original Indian Naan Bread Food

NAAN

Steps:

• Add yeast and sugar to warm water and mix well. Cover and keep aside for 5 minutes or until foamy.
• In the large bowl of a stand mixer, mix flour and salt well. Add oil and continue mixing.
• Add yogurt and egg to yeast and water mixture. Whisk well.
• Add the mixture to the flour slowly and knead into a soft dough ball.
• Cover and keep in a warm place for about one hour or until it has doubled in size.
• Preheat oven to 550 F (290˚C) with a pizza stone on the highest rack inside. Once the dough has risen, lightly oil hands, punch down the dough and knead. Dust with additional flour if needed.
• Divide dough into small portions and roll it out on a floured surface. Place the rolled naans aside on a baking sheet lined with parchment paper.
• Place 3 rolled naans onto the hot pizza stone. Bake for about 4 minutes until naans are light golden brown.
• Remove from oven and smear on melted butter or ghee (optional), or a mixture of ghee, crushed garlic and chopped cilantro for garlic naans.
• Keep naan breads in a container until ready to serve. They are best served hot.

NAAN BREAD (THE BEST RECIPE)

Steps:

• In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
• Divide the dough into 8 equal portions. Roll the dough to a 8" circle using a rolling spin.
• Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
• Brush the naan with the melted butter, serve warm.

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.

ORIGINAL INDIAN NAAN BREAD

Steps:

• Sieve the flour.
• Add water, yogurt, egg yeast, nigella and salt to make a soft dough.
• If dough sticks too much then use little bit of oil on hand and then punch into dough.
• Top with oil.
• Let rest covered 15-20 minutes.
• Divide dough into 8-10 portion and form balls with little flour.
• Let rest 20 minutes.
• Now to make naan, set oven at broil.
• Roll oval shape out of dough: flat your balls and toss to make them bigger.
• Put 2 naans on the baking tray and place it into stove (make better naan on stove top) and flip it after about 2 min (you have to check!). On the other side they need now about 30-40 seconds (check!).
• Repeat with the other naans.
• Keep them covered with a towel and serve warm.
• Note: If you like, after taking it out apply some butter on them. And they are ready to eat.

NAAN BREAD

Steps:

• Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.
• Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.
• Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.
• Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.
• Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.
• Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

INDIAN NAAN BREAD

Steps:

• Combine yeast and sugar in small bowl.
• Add water and stir well and let rest until foamy, about 5 minutes.
• Stire together the flour and salt in a large bowl.
• Make a well in the center of the flour and pour in the mixture and butter.
• Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
• Transfer dough to flightly floured board and knead for 3 minutes.
• Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
• Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
• Preheat oven and griddle (or baking stone) to 400 degrees F.
• Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
• Using a lightly floured rolling pin, gently roll each portion dough into a circle.
• 5-6 inches in diameter.
• Optional: Brush tops with melted butter and sprinkle with seeds.
• Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
• Bake until light golden brown and puffed, 8 - 10 minutes.
• Remove bread and bake remaining rounds.
• Serve bread hot or warm.

INDIAN NAAN II

Steps:

• Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
• Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
• Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
• Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under the broiler for about 2 minutes on each side or until puffed and just browned.

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 (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.

NAAN

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.
• 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.

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.