naan

Soft and fluffy Homemade Naan tastes just like the one from your favorite Indian restaurant! Pairs so well with a creamy curry or dal!

Homemade Naan

salt (7 grams)

water

granulated white sugar (13 grams)

active dry yeast (7 grams)

milk (80 ml, I used 1% milk)

plain yogurt (30 grams, I used whole milk yogurt)

nigella seeds (optional)

salted butter (melted, for brushing the naan)

In a bowl whisk together 3.25 cups (423 grams) of flour with 1 teaspoon (7 grams) salt and set aside.

Now, add 1 cup (8 oz) warm water to the steel bowl of your stand mixer or to any large bowl. Add 1 tablespoon (13 grams) sugar and 2 teaspoons (7 grams) of active dry yeast. Stir and let it proof for 5 to 10 minutes.

After 10 minutes or so, the yeast mixture will be bubbly and froth on top. That&#x27;s how we know what the yeast is active. If the mixture isn&#x27;t bubbly and frothy, discard and start over again.

Now add 3 tablespoons (45 ml) of oil. I used avocado oil here.

Add 1/3 cup (80 ml) milk and 2 tablespoons (30 grams) plain yogurt and mix using the paddle attachment of the stand mixer or use a wire whisk if not using a stand mixer.

Start adding in the flour mix, 1 cup at a time into the wet ingredients. Stir to combine.

Then start adding the remaining 3-4 tablespoons of flour (24-32 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.I added around 3 to 4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn&#x27;t be very sticky.

Knead the dough using the dough hook attachment of your stand mixer for 2 minutes until the dough is smooth. You may also knead with your hands for around 7 to 8 minutes.

Transfer the kneaded dough to a large bowl which has been greased with oil.

Cover the bowl with a kitchen towel and let the dough rise in a warm place for around 60 to 90 minutes.If it is cold where you live, pre-heat your oven to 100 F degrees and then turn it off. Then place your dough inside the oven (remember the oven should be off!).

After around 90 minutes, the dough would have doubled in size. Punch the dough to release the air.

Divide dough into 8 equal parts. You may have to grease your hands while rolling the dough balls as the dough is sticky.  I used a kitchen scale and each dough ball weighed around 100 grams. Cover the dough balls and rest for 15 minutes.

After 15 minutes, heat a cast iron skillet on medium-high heat. Then start rolling the naan.

Take one dough ball and with a rolling pin (grease the rolling pin with oil) first roll in length wise and then from the sides, around 10 to 12 inches long and 6 to 7 inches wide.You can sprinkle some nigella seeds on top.

Transfer the rolled naan onto the heated skillet. Let it cook for couple of minutes until you see bubbles on top.

Then with the help of a tong, remove the naan from skillet, flip and transfer directly to the gas.Cook the naan for 15-20 seconds (directly on gas) on one side. Then flip and cook the other side until nicely golden brown from both the sides.

Transfer to a plate and brush with melted butter. I always use salted butter to brush the naan.

Serve naan with dal makhani or paneer butter masala!

To cook the naan in the oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4 to 5 minutes or until golden brown. If you want, you can then place the naan in the oven under broiler to get them charred.Remove naan from oven and brush with butter.

Oven Instructions

Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online!

Naan Bread (The Best Recipe)

sugar

oz active dry yeast (2 1/4 teaspoons)

all-purpose flour

yogurt

salt

oil,

butter

In a small bowl, add the sugar, warm...

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...

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 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...

Brush the naan with the melted butter, serve warm.

https://mediavine-res.cloudinary.com/video/upload/k3ck4fqkht21hc8dopjq.mp4

Naan - the easiest homemade Indian naan recipe that you can make on skillet. Fluff and soft naan that tastes like Indian restaurants | rasamalaysia.com

Naan

Our easy, lower calorie take on the popular Indian side dish - the perfect fakeaway choice.

Keema Naan | Slimming &amp; Weight Watchers Friendly

g 20% fat minced lamb

onion

garlic

ginger

tsp mild chilli powder

tsp coriander

tsp garam masala powder

tsp cumin

tomato puree

tbsp fresh coriander (chopped)

salt and pepper

low calorie cooking spray

250 g white self raising flour

tsp caster sugar

tsp salt

tsp baking powder

250 g fat free natural yoghurt

g reduced fat spread

extra reduced fat spread for greasing

Spray

Spray a small frying pan with low calorie cooking spray and place over a medium heat. Add the onion and fry for 4 - 5 minutes, stirring occasionally, until golden.

Add the garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir in and cook for 1 - 2 minutes.

Add the lamb and cook for a few minutes until sealed and brown all over. Stir in the tomato puree and water and gently simmer over a low heat for 10 - 12 minutes until all the liquid has evaporated off and the meat mixture is dry.

Stir

Stir in the fresh coriander and season with salt and pepper. Set aside and leave to cool.

Pre-heat

For the keema filling

Sift

Sift the flour, sugar, salt and baking powder into a large bowl.

Make

Make a well in the centre and add the yoghurt. Using your fingertips, gradually draw the flour into the yoghurt, mixing to form a ball of soft dough.

Place

Place the dough on a lightly floured surface and knead well for 5 minutes. Place the dough in a lightly greased large bowl, cover with cling film and leave in a warm place for approximately 45 minutes until the dough has increased slightly in size and feels slightly puffy when pressed.

Turn

Turn out onto a lightly floured surface and, using a sharp knife, cut into 4 equal pieces. Shape each piece into a ball, then roll each one out into a small disc approximately 10cm in diameter.

Place 2 tbsp of the keema mixture in the centre of each disc of dough. Pull up the edges of the dough to seal the keema mixture inside, pressing together to seal.

Form

Form into four oval balls and turn over, placing seam side down on a lightly floured surface. Using a rolling pin, roll into four oval shaped naan, each one approximately 22cm x 11cm.

Place the keema naan on two lightly greased baking trays and prick with a fork.

Place in the preheated oven for 7 - 8 minutes or until golden and puffy. Remove from the baking trays and place on a cooling rack.

Place the reduced fat spread in a small saucepan, and place over a very low heat. Heat until just melted, then use to brush over the warm keema naan breads.

Serve

Serve at once while still warm. If wished, sprinkle with a little chopped fresh coriander.

For the naan bread

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Spray pan with cooking spray over medium heat. Add onion and fry for 4-5 mins, stir occasionally, until golden

Add garlic, ginger, chilli powder, ground coriander, garam masala and cumin. Stir and cook for 1-2 mins

Add lamb and cook for a few mins until sealed and brown. Stir in tomato puree and water and simmer over low heat for 10-12 mins until all liquid has evaporated and meat mixture is dry

Stir in fresh coriander and season with salt and pepper. Set aside to cool

Pre-heat oven to 200ºC

Sift flour, sugar, salt and baking powder into bowl

Make a well in the centre and add yoghurt. Gradually draw flour into yoghurt, mix to form a ball of soft dough

Place dough on lightly floured surface and knead well for 5 mins. Place dough on lightly greased bowl, cover with cling film and leave in a warm place for 45 mins until dough has increased slightly in size and feels puffy when pressed

Turn out onto lightly floured surface and cut into 4 equal pieces. Shape each piece into a ball, roll each one out into small discs

Place 2 tbsp of keema mixture in the centre of each dough disc. Pull up edges then press together to seal mixture inside

Form 4 oval balls and turn over, place seam side down on lightly floured surface. Roll into 4 oval shaped naan via rolling pin

Place keema naan on 2 lightly greased trays and prick with a fork

Place in oven for 7-8 mins until golden and fluffy. Remove from trays and place on cooling rack

Place reduced fat spread in saucepan over a very low heat. Heat until just melted, then use to brush over the keema naan breads

Serve at once while warm. If wished, sprinkle with chopped fresh coriander

Keema Naan - Pinch of Nom

Make your own Indian flatbreads at home and you'll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry

Naan bread

sachet dried yeast

golden caster sugar

strong white bread flour,plus extra for dusting

½ tsp baking powder

butteror ghee, melted,

milliliters natural yogurt

nigella seeds

Put 125ml warm water into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.

When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.

Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.

Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.

Indian Butter Chicken with Basmati Rice is a delicious, Indian recipe featuring tender chicken in an Indian spiced creamy, tomato based sauce featuring the flavors of garam masala.

Indian Butter Chicken with Basmati Rice

olive or canola oil

onion (1/2 lb.), peeled and chopped

garlic,

ginger,

jalapeño,

garam masala

chili powder

cardamom

coriander

(6 oz.) tomato paste

chicken broth

half and half or heavy cream

bay leaves

chicken

black pepper

(1/8 lb.) butter

Basmati Rice

Cilantro

Lime Wedges

Cook rice according to package instructions.

In a large cast iron pan, add 1...

In a large cast iron pan, add 1 tablespoon of oil and eat over medium heat.

Add the onion and sauce for 5 minutes....

Add the onion and sauce for 5 minutes. Then, add the garlic, ginger, and fresh jalapeño and sauce for another 5 minutes.

Stir in the garam masala, chili powder, cardamom,...

Stir in the garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor;...

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Blend until very smooth. Set aside.

Pat the chicken dry. Mix chicken with salt...

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat (I usually use the same pan; add 1 tablespoon butter and the chicken.

Stir until chicken is no longer pink on...

Stir until chicken is no longer pink on the surface, about 3 minutes. Depending on the size of your pan, it may be best to cook the chicken in batches so that it does not over crowd. If using this method, transfer the cooked chicken to a plate or bowl before working on the next batch.

Add the sauce from the blender to the...

Add the sauce from the blender to the pan with all of the cooked chicken and the half and half or heavy cream.

Simmer over medium low heat, stirring often, until...

Simmer over medium low heat, stirring often, until chicken is tender and no longer pink in the center (cut to test), about 15 minutes minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime...

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro. Serve with naan alongside.

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious! Super easy to put together and so good you&#039;ll never have store-bought naan again!

Naan Recipe

tsp active dry yeast

tsp sugar

water (lukewarm)

vegetable oil

egg (large)

yogurt (plain)

olive oil

tbsp parsley (chopped)

Preheat Oven:

Preheat Oven: If your oven has a proof setting, preheat it to the proof option, otherwise turn on your oven to the lowest heat, mine is around 170°F. Turn it off once it&#039;s come to that heat.

Activate Yeast:

Activate Yeast: In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam.

Add Ingredients:

Add Ingredients: To the same bowl, add the oil, yogurt, egg and whisk well. Set aside.

Make Dough:

Make Dough: To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky.

Rise:

Rise: Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap. Place the bowl inside the preheated oven and allow the dough to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment.

Cut &amp; Shape:

Cut &amp; Shape: After it rises, cut the dough into 8 equal pieces and shape each piece into a small ball. 

Cook:

Cook: Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil. Roll out one ball at a time until it&#039;s about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute. The skillet should be very hot, so you&#039;ll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden.

Repeat:

Repeat: Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn&#039;t dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley. 

https://content.jwplatform.com/videos/nhRZrF0y.mp4

Nothing is better than homemade bread and that applies to this Indian-style Naan Bread, so simple to make, yet so delicious!

Naan Bread

Notes:

As always, for best results, use a digital scale. 
To create a warm spot for your dough to rise: Preheat your oven for 1 minute, then shut it off. Note: Any temperature is fine, but the oven is only on for 1 minute total. You don't, for example, want to get your oven up to 350ºF and let it heat there for a minute. The oven will likely not rise about 100ºF. You just want a cozy, draft-free spot for your bread to rise. 
Notes for making dough ahead of time: Once the dough is mixed, pour a thin layer of oil over top and turn the dough to coat. Cover bowl, stick in the fridge, and keep it there till about an hour before you are ready to bake the following day. Divide the dough, ball it up, and let it rest for about an hour before rolling out. 
Interestingly, the weight of the flour and the weight of the liquid (water + yogurt), are identical here: 256 g each. I suspect, if you use buttermilk or regular yogurt as long as you keep the total weight of the liquid close to 256 g, the naan will turn out just fine. 


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