Quick Naan Bread Food

SUPER EASY NAAN BREAD

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

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.

TWO-INGREDIENT NAAN

Steps:

• Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
• Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
• Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

QUICK NAAN (BREAD MACHINE)

Steps:

• If the yogurt is cold, heat it for 15 seconds in the microwave.
• Add ingredients to your bread machine according to the manufacturer's directions.
• After 5 minutes, check your dough (see NOTE).
• After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces. Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
• Meanwhile, heat your oven to 500°F.
• If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven. Baking sheets do not work very well.
• With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
• Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
• Brown tops using the broiler.
• Wrap naan in a towel while you make the rest.
• NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger. It shouldn't stick to the pan at all. If it isn't sticky enough, add 1 T water. If it sticks to the pan, add 1 T flour, till you reach the correct consistency.

EASY NAAN

Steps:

• Grease a large bowl lightly with ghee.
• In a small bowl, stir the yeast and a pinch of the sugar into the water. Set aside for 3 to 5 minutes, at which point the mixture should look foamy. If it isn't, wait for another minute, and if it is still without activity, start again with fresh yeast.
• In a bowl, whisk together the flours, salt, and remaining sugar. Make a well in the center of the dry ingredients, as if making a small volcano. Whisk the yogurt into the yeast mixture, then pour the yeast-water mixture into the middle of the dry ingredients (or crater, to continue the metaphor). With a fork, slowly bring the walls of the well into the liquid a little at a time, until all the liquid is incorporated but some loose flour remains. Turn the whole bowl out onto a clean work surface. Knead the dough until it is a satiny lump, 5 to 8 minutes. If the dough is too sticky to handle at any point, dust with flour.
• Place the dough in the ghee-slicked bowl and cover with a damp, lint-free kitchen towel to rest at room temperature until doubled in bulk, 3 to 4 hours. (At this point, the dough can be covered in plastic wrap and refrigerated for up to 2 days. Take chilled dough out of the fridge 30 minutes before using.)
• Preheat an oven to 200°F (95°C) with an ovenproof serving dish on the rack set in the middle.
• Turn the dough out onto a work surface. Divide the dough into 8 equal portions. Shape each piece into a tight ball by rolling between your cupped hand and a work surface. Re-cover with your towel and leave the dough to relax, at least 5 and up to 10 minutes.
• Preheat a large cast-iron skillet or nonstick pan over medium-high heat. Take one piece of dough and place in the center of a lightly floured work surface, keeping the rest of the balls covered. Use a rolling pin to flatten the dough into a round approximately 1/8 inch (3 mm) thick. If desired, pull on one side of the circle to form the traditional teardrop shape. If ever the dough resists rolling and springs back, move on and shape another ball of dough, then return to the first when finished. Once shaped, brush the dough with water and, if using, press any desired seasonings into the surface. Set the dough into the hot pan, wet side down, and brush the now-exposed dry side of the dough with a little water. Cover and cook, undisturbed, until bubbles form on the top of the dough, and the underside is speckled and brown, 2 to 3 minutes. Flip the naan and press with a folded kitchen towel to flatten any large bubbles. Replace the lid and cook until the underside is as browned as the top, 1 to 2 minutes more, then flip back over and brush with melted ghee.
• Keep the naan warm in the oven as the remaining dough is shaped and cooked. The naan are best eaten right away but can be stored at room temperature for 1 day. Rewarm in a low oven, wrapped in foil. Garnish with the cilantro.
• Omit the yeast. Stir 3/4 cup (175 ml) milk with the yogurt instead of using water. Whisk together the flours, salt, and sugar as above, adding 1 teaspoon baking powder and a generous 3/4 teaspoon baking soda to the mix. Stir the wet ingredients into the dry ingredients to form a dough. Knead, cover with a damp kitchen towel, and let rest at room temperature for 1 hour before shaping and cooking as above.

NAAN-LIKE EASY FLATBREAD

Steps:

• Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
• Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
• Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
• Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

QUICK NAAN BREAD

Steps:

• For the naan bread, preheat the oven to 225C/200C fan/Gas 8 and place a thick baking tray into the oven to heat.
• Whisk together the sugar, egg and milk in a mixing bowl. In a separate bowl, combine the flour, baking powder and salt.
• Add the milk mixture to the flour mixture and knead lightly to make a soft dough - take care not to work the dough too much or it will become too stretchy.
• When all the ingredients are mixed thoroughly, cover with a damp cloth and leave to rest, in a warm place, for 15 minutes.
• Once rested, knead the dough with the oil until smooth.
• Divide the dough into 8 equal-sized balls and roll out into a circle of approximately 10cm/4in diameter.
• Spread the circles on the hot tray in the oven. Bake for 4-5 minutes - you might need to turn the bread to ensure it is all cooked. You will also most likely need to cook the bread in batches. Brush with melted ghee.

EASY NAAN BREAD

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.