Quick Naan Bread Machine Recipes

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide into six portions; shape into balls. Roll each ball into a 1/4-in. thick oval. Let rest for 5 minutes., Brush tops with water. In a greased large skillet, cover and cook dough, wet side down, over medium-high heat for 1 minute. Turn dough; cover and cook for 30 seconds longer or until golden brown. Repeat with remaining dough.

Steps:

• Add ingredients to the bread pan according to the manufacturer's directions.
• Set Cycle: dough; Loaf size: 2 lb.
• After about 5 minutes, check the dough; add a tablespoon of water at a time if too dry, or a tablespoon of flour at a time if too wet.
• Preheat oven to 450F, put 2 baking sheets in to heat for 10 minutes (this will help the naan to puff up and brown).
• When dough cycle is done, turn dough onto a floured surface and punch down; Divide into 8 pieces.
• Working one at a time, with the other pieces covered, roll dough out to a thickness of about 1/4 inch.
• Bake for about 4 minutes, until puffed up.
• Brown tops under the broiler, then wrap in a towel to keep warm while cooking the remaining naan.
• These freeze very well.

Steps:

• Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
• Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
• Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
• Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Steps:

• Squeeze out roasted garlic and mash into paste.
• Add water, agave, oil, yogurt or sour "cream", garlic paste, flour, salt, and yeast to bread machine and set to dough setting. Do not allow to rise.
• NOTE: I am at high elevation in a very dry climate, and tend to need more water (I usually use about 1 1/4 cups for this recipe); you can check dough after 5-10 minutes to make sure it is smooth and slightly tacky. If it is crumbly, add a bit more water.
• After dough has been kneaded fully, remove from bread machine and cut into 8 pieces. Roll each piece into a ball, then cover and let rest for 20 minutes.
• Roll out each piece of dough with a rolling pin into an oval and coat both sides with oil. (You can stack the rolled out pieces on a plate once they have been oiled).
• Grill over medium fire for 2-3 minutes on the first side until bottom is browned and top begins to puff up, and 1-2 minutes on the second side until browned.

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.

Steps:

• Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine. Process using the dough cycle.
• Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces. On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval. Cover and let rise 20 minutes, or until doubled.
• Melt the butter for the topping. Brush the top of each naan with butter and sprinkle witht sesame seeds. Bake 7 to 10 minutes, or until golden. Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.

Steps:

• In the mixing bowl of your bread machine, combine warm milk (about 80F) with yeast, butter and half of the sugar- set aside for 5 minutes.
• On a piece of waxed paper sift together flour, salt and baking powder.
• Add to bread machine bowl.
• Add olive oil, second half of sugar, yogurt and egg.
• Set the bread machine to the dough setting and let it run through the cycle.
• When the bread machine has almost finished the dough cycle, pre-heat your oven to 500 degrees F.
• If you have a baking stone, place it in the top rack of the oven to preheat as well.
• Take dough out and separate it into six equal sections.
• Using a rolling pin or your hands, flatten dough out to ovals about 1/3 inch thick.
• When oven has pre-heated, place rounds on pre-heated stone or heavy baking sheet.
• Bake on top shelf of the oven for 90 seconds; the naan should start to puff.
• Switch the oven from bake to broil for an additional minute or until the top starts to brown.
• When brown on top, remove from oven and cover with a towel while you finish baking the remaining loaves.
• You can brush the naan with butter before serving if desired.