ONION STUFFED NAAN
I ate this in Malaysia. The menu description (spanked with fresh coriander leaves) cracked me up. The naan was truly delicious and more naan needs spanking IMO.
Provided by JustJanS
Categories Yeast Breads
Time 2h8m
Yield 8 naan
Number Of Ingredients 16
Steps:
- Dough:.
- Add sugar and yeast to warm water. Let stand 10 minutes. Add yogurt, ghee, and egg. Mix. we will call this yeast water.
- In a large bowl, mix salt and flours.
- Add yeast water, and knead about 12 minutes. Cover with a damp cloth, and let stand for about an hour till it doubles in size. Ideal room temperature for dough to work will be around 80ºF.
- Punch down dough. Knead again and let it stand another hour till double in size.
- Divide dough in 8 equal size balls. Each ball will make one Naan. If you wish, you may put these balls in a freezer zip-lock bag and freeze away. To thaw, put them in the refrigerator section over night.
- Onion Mixture:.
- Melt the Ghee in a large frying pan. Add the onion and cook 5 minutes or until softened. remove from the heat and add the seasoning and chopped cilantro. Set aside.
- Baking Naan:.
- Preheat oven to 450 ºF.
- Divide the dough ball into two smaller but equal balls.
- Roll out one dough ball by hand to about 5" diameter set aside.
- Roll out the second dough ball by hand to about 5" diameter. Sprinkle about one Tablespoon of onion evenly on the top.
- Put the saved 5" diameter dough on top of the onions. Press and roll out to 6" round, oval or triangular shape.
- Wet you hand and lightly brush the top of the Naan. Sprinkle some cilantro evenly on the surface as garnish. Press the chopped cilantro leafs onto the surface.
- Brush the top of the rolled Naan with melted Ghee.
- Grease a baking sheet. Put the Naan on the baking sheet. Bake 6 to 8 minutes.
- Repeat until all the Naan have been baked.
Nutrition Facts : Calories 320, Fat 11.2, SaturatedFat 6.5, Cholesterol 52.3, Sodium 451.7, Carbohydrate 47.1, Fiber 2.3, Sugar 2.8, Protein 7.5
GREEN ONION GARLIC NAAN BREAD
I am going to show you how to make naan Chef John-style-when I want it fast and I don't want to use yeast and wait for a dough to rise but I also want it just as good as if I did. While I originally tried this method to save time, it produces what might be my favorite style of naan. It really is incredible whether you use garlic and green onions, or not. As naan are made, they must be stacked and wrapped in a kitchen towel to keep them soft and supple.
Provided by Chef John
Categories Indian Bread
Time 38m
Yield 6
Number Of Ingredients 7
Steps:
- Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
- Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
- Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
- Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
- Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
- Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
- Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
- When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 52.8 g, Cholesterol 10.3 mg, Fat 4.9 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 2.6 g, Sodium 367.6 mg
CHEESE ONION NAAN
Make and share this Cheese Onion Naan recipe from Food.com.
Provided by roja khan
Categories Pakistani
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sieve refined flour along with salt and soda bicarbonate into a bowl. Add milk and yogurt and mix. Add sufficient water and knead into a soft dough. Cover with a damp cloth and set aside for fifteen minutes. Divide into eight equal portions.
- mixx both cheeses with onion ,green chillies,cumin seeds,coriander leaves ,red chillies and salt.and Divide into eight equal portions.
- Roll out each portion of dough into a puri, place one portion of cheese mixture in the centre, gather in the edges and roll into a ball.
- Further roll into a round disc as thin as possible. Heat a pressure cooker. Apply a little water on one side of the kulcha and stick onto the inner wall of the cooker. Similarly stick on two more kulchas.
- Cook on medium heat for two to three minutes. Keep the cooker open side down on the flame and cook so that both the sides of the kulchas get cooked. Remove the kulchas with a tong and serve hot.
Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.5, Sodium 200.9, Carbohydrate 29.7, Fiber 1.6, Sugar 3, Protein 10.4
GOAT CHEESE-ONION NAAN WITH MANGO SALSA
Provided by Beverly Gannon
Categories Bread Onion Broil Yogurt Diwali Goat Cheese Fall Pan-Fry Bon Appétit
Yield Makes 4 breads (2 servings per bread)
Number Of Ingredients 8
Steps:
- Sift first 3 ingredients into bowl. Mix in yogurt and 1/4 cup goat cheese. Knead on floured surface until smooth and elastic, about 10 minutes. Form into ball. Return to bowl; cover with plastic. Let rest 2 hours (dough will not rise).
- Melt butter in large skillet over medium heat. Add onions; sauté until deep golden, about 25 minutes. Season with salt and pepper. Cool. Set aside. Turn dough out onto floured surface. Divide into 4 pieces. Form each into ball. Roll out each to 8-inch round.
- Brush heavy medium skillet with olive oil; heat over medium-high heat. Add 1 dough round and cook until brown spots appear all over bottom, about 5 minutes. Turn bread over and cook until brown spots appear all over second side and bread is cooked through, about 5 minutes. Transfer to large baking sheet. Repeat with remaining dough rounds. (Can be made 2 hours ahead. Cover onions and bread separately; let stand at room temperature. Rewarm bread uncovered in 350¡F oven about 5 minutes.)
- Preheat broiler. Spread onion mixture atop breads. Sprinkle with 3/4 cup goat cheese. Broil breads just until cheese begins to melt, watching closely to avoid burning, about 2 minutes. Cut breads into wedges. Serve with Mango Salsa.
More about "onion naan recipes"
ONION NAAN RECIPE | BON APPéTIT
From bonappetit.com
4.3/5 (37)Estimated Reading Time 2 minsServings 10Total Time 2 hrs 20 mins
- Heat milk in a small saucepan over medium-low heat until an instant-read thermometer registers 100°. Transfer to a small bowl and whisk in yeast and sugar. Let stand until foamy, about 10 minutes.
- Whisk 3 1/2 cups flour and 1 teaspoon salt in a large bowl to blend. Add yeast mixture, onion, yogurt, and 2 tablespoons ghee. Mix dough until blended but still shaggy.
- Transfer dough to a lightly floured work surface. Knead until a smooth dough forms, adding flour as needed (dough will be sticky), about 5 minutes. Lightly grease another large bowl with ghee, place dough in bowl, and turn to coat. Cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour.
- Punch down dough and divide into 10 pieces. Using floured hands, roll each piece into a ball on a lightly floured surface. Cover with plastic wrap; let rest 10 minutes.
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