GRILLED GARLIC NAAN
Indian food is my all-time favorite and no meal is complete without some naan. I like to brush grilled or baked naan with lots of butter, garlic and a little chopped cilantro.-Jerry Gulley, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Stir together butter and garlic. Place naan on grill rack; grill over medium-high heat until bottom is golden brown, about 2 minutes. Flip and brush top with garlic butter. Grill until golden brown on bottom. Remove; cut each naan in half.
Nutrition Facts : Calories 134 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
GRILLED STEAK NAAN TACOS
Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 8 servings
Number Of Ingredients 16
Steps:
- For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
- For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
- For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.
GRILLED BABA GHANOUSH WITH GRILLED NAAN
Steps:
- Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince..
- In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
- Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.
GRILLED FLAKY NAANS
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Provided by Anjum Anand
Categories Side dish, Snack
Time 30m
Yield Makes 6 medium-large naans
Number Of Ingredients 11
Steps:
- Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together - the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
- Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
- Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
- Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin - don't worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.
Nutrition Facts : Calories 260 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.1 milligram of sodium
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GRILLED NAAN WITH TOMATOES RECIPE | BON APPéTIT
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Estimated Reading Time 7 mins
- Make your dough: Whisk 3⅔ cups (416 g) all-purpose flour, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. sugar, and one ¼-oz. envelope active dry yeast (about 2¼ tsp.)
- Melt 1 Tbsp. ghee or unsalted butter in a small saucepan; remove from heat. Knead dough in bowl until it comes together into a smooth mass, about 2 minutes.
- Meanwhile, make the fresh tomato sauce. Grate 1 large tomato on the large holes of a box grater over a medium bowl.
- Melt 2 Tbsp. ghee or unsalted butter in reserved saucepan over medium-high. Add 2 tsp. nigella seeds and cook, stirring, until fragrant and sizzling, about 30 seconds.
- Lightly smash and peel 2 garlic cloves. Using a Microplane, finely grate garlic into small bowl with tomato mixture (the remaining mixture in the medium bowl will be used for the raita); set tomato sauce aside.
- Now make the raita. Add 1 cup plain whole-milk Greek-style yogurt, 1 Tbsp. fresh lime or lemon juice, and 1 tsp. sugar to remaining grated tomato mixture in the medium bowl (the bowl you didn’t just add the grated garlic to!)
- Finish the naan and tomatoes: Melt remaining ½ cup ghee or unsalted butter in same saucepan. Remove from heat and set near work surface along with a pastry brush (2 Tbsp.
- Uncover dough and punch down; transfer to a clean unfloured surface. Using a bench scraper or chef’s knife, divide dough into 8 pieces (about 3.5 oz.
- Working with 1 piece at a time, cup your hand over dough and roll against work surface to form into balls. Brush with reserved ghee and return to bowl.
- Meanwhile, mix 2 Tbsp. melted ghee, 1 tsp. coriander seeds, 1 tsp. mustard seeds, remaining 1 tsp. nigella seeds, remaining ½ cup plain whole-milk Greek yogurt, and remaining 2 tsp.
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- In a large bowl (or using a stand mixer), combine yeast and warm water. Add in sugar, yogurt, egg, and salt. Add in 2 cups of flour and begin to mix.
- Continue adding flour 1/4 cup at a time until you have a soft dough that pulls away from the sides of the bowl. Knead about 5 minutes by hand, or for 2-3 minutes in a stand mixer. Cover and let rise 1 hour.
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- To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Cover the bowl and set it aside for 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma., To make the dough: Add the dough ingredients to the sponge, and mix and knead to make a smooth, soft (but not sticky) dough.
- Adjust its consistency with additional flour or water, if necessary., Divide the dough into 8 balls (106g each, about 2 1/4", the size of a tennis ball).
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