NAAN FLATBREAD PIZZA
I came up with this one day when I was scrounging around in my refrigerator for something to serve for lunch. Very tasty if I don't say so myself! I bake these on baker's parchment paper.
Provided by AcadiaTwo
Categories Lunch/Snacks
Time 45m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 400 degrees F.
- In skillet, add olive oil, onion and bell pepper and saute for about 10 minutes on medium low heat stirring frequently.
- Add garlic and saute for an additional 2 minutes. Remove from heat.
- Place naan flat bread on a cookie sheet lined with baker's parchment paper.
- Slather on the ranch salad dressing to top side of naan.
- Then sprinkle cheese over top, then sprinkle bell pepper mixture from skillet on top of the cheese.
- Bake in oven for 15 minutes or until cheese is gooey melted.
- Remove and enjoy!
NAAN
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Provided by Bob Cody
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h
Yield 14
Number Of Ingredients 9
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.
Nutrition Facts : Calories 51.7 calories, Carbohydrate 4.1 g, Cholesterol 22.3 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.2 g, Sodium 362.7 mg, Sugar 3.8 g
SAVORY APPLE NAAN FLATBREAD
When apples are abundant and inexpensive in the fall, jazz things up with a savory apple naan flatbread, with a perfect balance of sweet and savory.
Provided by lutzflcat
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
- Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
- Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
- Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
- Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 43.3 g, Cholesterol 50.8 mg, Fat 18.9 g, Fiber 7.5 g, Protein 20.1 g, SaturatedFat 7.3 g, Sodium 603.4 mg, Sugar 12.3 g
NAAN (INDIAN FLATBREAD)
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Categories project, side dish
Time 1h
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams
NAAN (INDIAN FLATBREAD)
Indian flatbread, or na'an, is traditionally cooked in tandoors, a clay cooking vessel that acts partly like an oven and partly like a barbeque pit to produce this unique bread. You can still approximate the texture and flavor of it using a grill or the broiler of your oven!
Provided by threeovens
Categories Breads
Time 3h
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 10
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.
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