Garlic Tandoori Naan

I've recently discovered how easy it is to make Naan at home and it is one of the greatest discoveries in my life! This was my second attempt making homemade Naan, but with a different recipe. (See my other Naan recipe.) This time I added some garlic and butter to the dough. It was yummy!! You can also make it without the garlic if you prefer it plain. No problem.


Garlic Tandoori Naan
From Simple Indian Recipes

Ingredients:

All Purpose flour- 2 cups
Active dry yeast - 1 tsp
Oil - 2 tablespoons
Yogurt or Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Minced garlic, to spread

Direction:

1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).

2. Add some salt, oil and yogurt (or milk) with the flour and mix well.

3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).

4. Cover the dough with a moist paper towel and keep in a warm place for at least 15-20 minutes.

5. Preheat the oven to the highest temperature or put it in broil mode.

6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.

7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) or into circles using rolling pin or with hand.

8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)

9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.

10. Serve naan with your favorite Indian dish.

Enjoy!!

Garlic Tandoori Naan

I've recently discovered how easy it is to make Naan at home and it is one of the greatest discoveries in my life! This was my second attempt making homemade Naan, but with a different recipe. (See my other Naan recipe.) This time I added some garlic and butter to the dough. It was yummy!! You can also make it without the garlic if you prefer it plain. No problem.


Garlic Tandoori Naan
From Simple Indian Recipes

Ingredients:

All Purpose flour- 2 cups
Active dry yeast - 1 tsp
Oil - 2 tablespoons
Yogurt or Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Minced garlic, to spread

Direction:

1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).

2. Add some salt, oil and yogurt (or milk) with the flour and mix well.

3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).

4. Cover the dough with a moist paper towel and keep in a warm place for at least 15-20 minutes.

5. Preheat the oven to the highest temperature or put it in broil mode.

6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.

7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) or into circles using rolling pin or with hand.

8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)

9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.

10. Serve naan with your favorite Indian dish.

Enjoy!!

Garlic Tandoori Naan

I've recently discovered how easy it is to make Naan at home and it is one of the greatest discoveries in my life! This was my second attempt making homemade Naan, but with a different recipe. (See my other Naan recipe.) This time I added some garlic and butter to the dough. It was yummy!! You can also make it without the garlic if you prefer it plain. No problem.


Garlic Tandoori Naan
From Simple Indian Recipes

Ingredients:

All Purpose flour- 2 cups
Active dry yeast - 1 tsp
Oil - 2 tablespoons
Yogurt or Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Minced garlic, to spread

Direction:

1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).

2. Add some salt, oil and yogurt (or milk) with the flour and mix well.

3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).

4. Cover the dough with a moist paper towel and keep in a warm place for at least 15-20 minutes.

5. Preheat the oven to the highest temperature or put it in broil mode.

6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.

7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) or into circles using rolling pin or with hand.

8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)

9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.

10. Serve naan with your favorite Indian dish.

Enjoy!!

Navajo Fry Bread

Navajo fry bread is Native American version of flat bread. It is soft and very tasty. It's kind of like homemade tortillas but puffier and thicker. (It is similar to Indian baked flat bread - Naan but still a little different.) My roommates and I once made this delicious bread in college when we invited over bunch of boys! Yes, we were all trying to impress them! I usually use these fry bread for taco. It is delicious!! It was my husband's first experience with Navajo taco and he loved it!

Navajo Fry Bread
Adapted from Betty Crocker

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons firm butter
2/3 cup warm water
Vegetable oil

Direction:

In medium bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into a ball, cover and refrigerate 30 minutes.

In 4-quart Dutch oven, heat 1 inch oil to 400 degrees F. Divide dough into 6-12 equal parts (depending on how big you want it). On lightly floured surface, roll each part into 6-inch circle. Let rise a few minutes.

Make a hole about 1/2 inch in diameter in center of each circle. Fry circles in oil about 1 minute on each side, turning once, until puffed and golden; drain on paper towels. Serve warm. (If you're making taco with it, top it with taco meat, lettuce, tomatoes, cheese, and sour cream.)


Enjoy!!

Navajo Fry Bread

Navajo fry bread is Native American version of flat bread. It is soft and very tasty. It's kind of like homemade tortillas but puffier and thicker. (It is similar to Indian baked flat bread - Naan but still a little different.) My roommates and I once made this delicious bread in college when we invited over bunch of boys! Yes, we were all trying to impress them! I usually use these fry bread for taco. It is delicious!! It was my husband's first experience with Navajo taco and he loved it!

Navajo Fry Bread
Adapted from Betty Crocker

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons firm butter
2/3 cup warm water
Vegetable oil

Direction:

In medium bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into a ball, cover and refrigerate 30 minutes.

In 4-quart Dutch oven, heat 1 inch oil to 400 degrees F. Divide dough into 6-12 equal parts (depending on how big you want it). On lightly floured surface, roll each part into 6-inch circle. Let rise a few minutes.

Make a hole about 1/2 inch in diameter in center of each circle. Fry circles in oil about 1 minute on each side, turning once, until puffed and golden; drain on paper towels. Serve warm. (If you're making taco with it, top it with taco meat, lettuce, tomatoes, cheese, and sour cream.)


Enjoy!!

Navajo Fry Bread

Navajo fry bread is Native American version of flat bread. It is soft and very tasty. It's kind of like homemade tortillas but puffier and thicker. (It is similar to Indian baked flat bread - Naan but still a little different.) My roommates and I once made this delicious bread in college when we invited over bunch of boys! Yes, we were all trying to impress them! I usually use these fry bread for taco. It is delicious!! It was my husband's first experience with Navajo taco and he loved it!

Navajo Fry Bread
Adapted from Betty Crocker

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons firm butter
2/3 cup warm water
Vegetable oil

Direction:

In medium bowl, mix flour, baking powder and salt. Cut in butter, using pastry blender until mixture looks like fine crumbs. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl. Gather into a ball, cover and refrigerate 30 minutes.

In 4-quart Dutch oven, heat 1 inch oil to 400 degrees F. Divide dough into 6-12 equal parts (depending on how big you want it). On lightly floured surface, roll each part into 6-inch circle. Let rise a few minutes.

Make a hole about 1/2 inch in diameter in center of each circle. Fry circles in oil about 1 minute on each side, turning once, until puffed and golden; drain on paper towels. Serve warm. (If you're making taco with it, top it with taco meat, lettuce, tomatoes, cheese, and sour cream.)


Enjoy!!

Indian Naan

One of my friends gave me this recipe not too long ago (Thanks, Amy!) and one night, we made this wonderful Indian thin bread (Naan) to go with Chicken Masala. The Naan isn't too hard to make, it just takes time and a little bit of patience. The pictures show not-so-perfectly-round-and-somewhat-ugly-shaped naan, but that's my fault. I wasn't patient enough to reshape the naan before I baked it. I was almost starved by the time I was about to bake it. But I am sure that yours will turn out a lot prettier than ours. The naan is soft and tastes so great!


Indian Naan

Ingredients:

• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ghee
• 2 tablespoons plain yogurt
• 2 teaspoons kalonji (onion seed)

Direction:

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill (I baked mine in the oven at 475 degrees F - Make sure to preheat the oven at least for 30 minutes prior to baking) for about 2 minutes on each side or until puffed and just browned.

Adapted from All recipes

Indian Naan

One of my friends gave me this recipe not too long ago (Thanks, Amy!) and one night, we made this wonderful Indian thin bread (Naan) to go with Chicken Masala. The Naan isn't too hard to make, it just takes time and a little bit of patience. The pictures show not-so-perfectly-round-and-somewhat-ugly-shaped naan, but that's my fault. I wasn't patient enough to reshape the naan before I baked it. I was almost starved by the time I was about to bake it. But I am sure that yours will turn out a lot prettier than ours. The naan is soft and tastes so great!


Indian Naan

Ingredients:

• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ghee
• 2 tablespoons plain yogurt
• 2 teaspoons kalonji (onion seed)

Direction:

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill (I baked mine in the oven at 475 degrees F - Make sure to preheat the oven at least for 30 minutes prior to baking) for about 2 minutes on each side or until puffed and just browned.

Adapted from All recipes

Indian Naan

One of my friends gave me this recipe not too long ago (Thanks, Amy!) and one night, we made this wonderful Indian thin bread (Naan) to go with Chicken Masala. The Naan isn't too hard to make, it just takes time and a little bit of patience. The pictures show not-so-perfectly-round-and-somewhat-ugly-shaped naan, but that's my fault. I wasn't patient enough to reshape the naan before I baked it. I was almost starved by the time I was about to bake it. But I am sure that yours will turn out a lot prettier than ours. The naan is soft and tastes so great!


Indian Naan

Ingredients:

• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ghee
• 2 tablespoons plain yogurt
• 2 teaspoons kalonji (onion seed)

Direction:

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill (I baked mine in the oven at 475 degrees F - Make sure to preheat the oven at least for 30 minutes prior to baking) for about 2 minutes on each side or until puffed and just browned.

Adapted from All recipes