Making Naan
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Making and Cooking Indian Naan Bread using bread machine mixes from indianbreadmixes.com
Help answer the question about bread machine mixes
breadmaker machine made bread OVERFLOW and filled up machine?
Has anyone else had this problem? I used the box of honey wheat bread mix according to directions and Ive never used a bread machine before- and instead of filling up the removeable 'bucket' with bread- it overflowed and pressed itself into the glass 'window' in the top of the machine. Why did this happen and how can I avoid it in the future- it was quite a mess and a waste of 3 hours.
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It would be very helpful if you include the ingredients in the info area, written.
Let me come over and show you..:-)
The word "curd" has different meanings in different versions of English. In Indian English, it generally means yoghurt (dahi). The word "naan" is used throughout central and south Asia for various types of bread, generally made of wheat and yoghurt, leavened with yeast, and cooked in a tandoor (clay oven).
A few of the other answers incorrectly state that curd or yoghurt is the same thing as sour (or soured) milk. Sour milk results from different bacteria than yoghurt or from adding a souring agent, such as lemon juice or white vinegar. Sour milk and yoghurt do not have the same flavor or consistency. Like yoghurt, sour cream, buttermilk, and other fermented dairy products, sour milk is often used in baking to improve the texture and keeping properties of baked products, or, in conjunction with baking soda, as a leavener. Be aware that pasteurized milk does not sour naturally, but just goes bad.
lolll
I want to try too :) Thank you !
No Yeast Naan
Indian Flat Bread
4 cups All purpose flour
1 teaspoon Baking powder
1/4th teaspoon Baking soda
1 teaspoon of Salt
1 Egg, beaten
6 Tablespoons plain Yogurt (room temperture)
3 Tablespoons Butter or ghee, melted
About 1 Cup of luke warm milk
1 Tablespoon poppy seeds
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in the beaten egg, yogurt and 2 tablespoons of the butter or ghee. Gradually stir in enough milk to make a soft dough. Knead well. Cover with a damp cloth and place in a warm place for 2 hours.
Preheat oven to 400 degrees F. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces.
Roll each piece into a ball then into ovals about 6 to 8 inches long. Grease a baking sheet with oil. Brush both the sides of the rolled out Naan with oil. Sprinkle one side with poppy seeds. Place it ( poppy seed side up) on the baking sheet.
Bake for 6 to 10 minutes until puffy and lightly golden brown. The bread puffs slightly, lightly browns on the sides.
This is a North Indian recipe that has been passed through my great-great grandmothers side of the family. Not the Americanized version. Some people from different parts of the middle east and India make it slightly different. One of my favs is potato stuffed naan. It just depends what you're into eating. I did my best to translate the recipe since my Punjabi isn't all that great.
Punjabi Style Naan
1 tbsp. sugar
3 tbsp. butter
1/2 cup warm milk
2 tbsp. yogurt
2 tbsp. milk
1 tbsp. poppy seeds
1/4 tsp. saffron strands
2 cups plain white refined flour (Maida)
2 tsp. dry yeast
optional: two crushed garlic cloves or garlic paste
1. Warm up the milk .
2. Add yeast and sugar in the milk.
3. Leave it alone for about half any hour until it froths a bit.
4. Mix some saffron into remaining 1 tbsp. milk. set it aside.
5. In a large bowl combine salt and flour. Add yogurt and yeast (knead).
6. Using a wet cloth cover the dough, Keep it covered OVERNIGHT.
7. Make dough into small balls.
8. Place the ball on a flat surface and pat it to make a big tear shaped (doesn't have to be perfect). The rolling pin does nothing the naan looses its natural texture while baking so don't bother.
9. Place it into a greased baking tray and spread it more to make a big pear shape. The center should be thinner than the outer edges.
10. Preheat oven 350 F. bake for 4-6 mins
11. Add garlic paste and sprinkle as much as poppy seeds as desired before going into oven. Enjoy!
Any more recipes??
I HATE this guys voice, hes gay
how is he gay because you dont like his voice? dont watch if you dont like it whats the point of writing something like that??
1 (8 g) packet dried yeast
3/4 cup lukewarm water
3 teaspoons sugar
1/4 cup yogurt
1 egg, beaten
1/4 cup melted ghee or butter
1 teaspoon salt
3 1/2 cups flour
3 tablespoons melted butter or ghee to grease the bowl & brush the shaped naan bread
3 tablespoons poppy seeds (optional) or cumin (optional)
In a small warm bowl (not hot) pour in the 1/4 cup water and sprinkle on the yeast.
Add 1 tsp sugar and stir, leave in a warm place for 10 minutes or until it starts to froth (if it does not froth your yeast is not working and start over check expiry date of the yeast)
Stir yogurt until smooth and mix in the remaining 2 tbsp sugar, 1/2 cup water,egg, melted ghee and salt.
Stir in the yeast mixture.
In another bowl put in 2 cups flour, make a well in the center and pour in liquid (Use mixer with dough hook) mix until you have a smooth dough.
Slowly add remaining flour until you have a stiff dough, use dough hook and knead for 7-8 minutes or knead by hand for 10-12 minutes until the dough is elastic& smooth.
Form dough into a ball and place in a greased warm bowl, turn the dough over so the top is greased too, cover with a damp tea towel and keep in a warm place (I usually put it in the oven with my oven light on).
When it has doubled in size punch down, divide into 8 balls and let it rest for 10 minutes.
Pat dough into circles making them thinner in the centre and thicker around the rim.
Pull one end outwards making a teardrop shape or pull both ends outward making an oblong shape.
They should be about 8" long and about 3-4" wide.
Brush with melted ghee (butter)
Bake in 450f oven for about 10 minutes or until golden and puffed.
I LOVE butter chicken with naan- here's the recipe I use:
2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of chilli powder
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
Trim and cut the chicken into small cubes, cover and put aside. With a clean knife and board slice the onions into thin wedges. Heat a large saucepan or frying pan and melt 2 to 3 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft stir in the crushed garlic and ginger. Then add the turmeric, chilli and coriander, and sauté over a medium heat. The spices are fried first to release their maximum flavour and this really enhances the dish. Add the cubed chicken and sauté, stirring constantly, until the chicken has turned white. Pour in the ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and heat through.
So good!
NAAN BREAD
2 cup all purpose flour
1 1/2 teaspoons instant dry yeast
1/4 teaspoon salt
1/2 cup water
Combine ingredients to form a dough and allow to rise until doubled in bulk, about 1 hour.
Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water.
Spray griddle with olive oil spray.
Put circles on hot griddle, watered side up.
Bake until half done-lightly browned, about three minutes.
Transfer to a cookie sheet.
Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking.
YOU ON NAAN DATE
wah bayta kia bat hay
AHAHA XD LOL
Butter lightly, drips may ignite the hot plate
AHAHA XD LOL
Edit- added regular Naan recipe below…I have not tried these..I emailed pillsbury and they don't know of any recipe using crescent rolls…
No, but here is an unusual Naan recipe…
ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)
1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( xb3varakxb2-optional)
Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom, soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.
Shape the dough in a smooth ball. Cover and let rest 2-4 hours.
Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.
Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan13.html
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Rose Water
The first recipe I found that called for rose water was from a Shaker cookbook. It was used as a substitute for vanilla as the recipe called for either or.
Makes ½ liter
50 min 10 min prep
3 cups fresh rose petals (make sure there are NO pesticides used on rosebushes)
1 liter mineral water
1. Put 3 large handfuls of petals into the clean pot.
2. Pour the water over the rose petals.
3. Cover the pot.
4. Place it over low heat and let it simmer until half the water is left.
5. Let it cool.
6. Discard the petals and pour the liquid (rosewater) into the sterile bottle.
7. Cap tightly and store in fridge.
http://www.recipezaar.com/24431
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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.
Original recipe yield:
INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
DIRECTIONS
1. 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.
2. 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.
3. 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.
http://allrecipes.com/recipe/naan/detail.aspx
My best advice is to find someone who grew up learning how to make naan bread from their mum, and ask them for advice. No kidding. I still use the curry recipe I learned from my friend at school.
where is buy that tools ….like a mosquito X?thx