Naan Chos Recipes

Steps:

• Preheat the oven to 450ºF.
• Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
• Naan-chos: Defrost Deep Indian Kitchen Garlic Naan and cut each piece into approximately 7 triangles. Place in a single layer on a parchment paper-lined baking sheet. Bake for 10 minutes.
• Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
• Remove the rice from the tikka masala meals and save to use in another meal. Remove the chicken from the sauce and dice into small pieces. Toss the chicken and sauce in a small bowl and then top the baked naan with this mixture.
• Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5-10 minutes or until the cheese is melted.
• Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. Spray the two naans on both sides with a little cooking spray. Cut each naan into 10 triangles.
• Place the triangles on a large baking sheet. Place in 375 degree oven for 8-10 minutes or until lightly brown and crispy.
• Remove from oven and arrage the naan chips on an oven-safe skillet or dish. Drizzle with the alfredo sauce. Sprinkle with half of the shredded cheese. Arrange chicken on top of the cheee.
• Sprinkle with black olives, peppers, and onions.
• Sprinkle with the remaining cheese.
• Place back in 375 degree oven, for about 8-10 minutes, until cheese is melted and lightly browned.

Steps:

• Cut 2 pieces naan (or other flatbread) in half. Combine 2/3 cup shredded mozzarella, 1/2 teaspoon grated peeled ginger, 1 minced scallion and a pinch of salt; sandwich between the naan halves. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Stir in a large pinch of curry powder, then add the stuffed naan; cook until golden, 4 minutes per side. Cut in half.

Steps:

• Preheat oven or toaster oven to 400 degrees F.
• Heat oil and garlic in a small pot over medium low heat to infuse garlic flavor into oil. Pull the oil off the heat when garlic speaks by sizzling in oil.
• Brush the breads with half of the garlic oil and reserve the remainder. Cut breads into tortilla-chip-size wedges. Sprinkle bread "chips" with Parmesan, poppy seeds and red pepper flakes. Bake breads to toast, about 5 minutes. Remove bread from oven and sprinkle bread chips with and parsley and salt. Pile chips on a platter and cover with cheddar cheese. Place platter under broiler and melt cheese.
• In a food processor, combine chick peas, lemon, cumin, cayenne and remaining garlic and oil. Season spread with salt, to your taste.
• In a bowl, combine cucumber, tomato, pepper, shallot, parsley, mint, lime juice, salt.
• To assemble, top naan-chos with chick pea spread and a layer of cucumber salsa. Serve.

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.