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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (128g) Recipe makes 4 servings The following items or measurements are not included below: onion seeds |
||
| Calories 367 | ||
| Calories from Fat 125 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 608mg | 25% | |
| Potassium 163mg | 4% | |
| Total Carbohydrate 51.4g | 17% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.6g | ||
| Protein 8.6g | 17% | |
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Ingredients
- 2/3 cup milk (or water)
- 2 cups all-purpose flour
- 2 teaspoons onion seeds
- 1 teaspoon yeast (Dry)
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 tablespoons clarified butter
- 2 tablespoons yoghurt
Directions
1
Whisk warm milk/water with the yeast and sugar until the yeast is dissolved.2
Cover and let stand in a warm place for 10 minutes.3
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and the yogurt.4
Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic.5
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.6
Punch down dough then knead for 5 minutes.7
Divide dough into 6 pieces.8
Roll each piece out into 8 inch round nans.9
Cover an oven tray with foil and grease the foil.10
Brush the nan with a little of the remaining ghee and sprinkle with some of the kalonji.11
Cook Nan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: farhat hasan
On Jul 23, 2008
100 out of100 it is one of the best recipe i have tried .Charishma is my fav
From: NewCooker
On Apr 12, 2007
I've never made bread before, so making Indian bread my first time, I didnt know if I was doing things right or not. I fried mine in a skillet and it went well with dinner, but it wasnt as soft and fluffy as real naan. I will try out a couple other naan recipes, but at least I know that the taste of this one is what Im looking for!
From: mumzcookin
On May 5, 2005
This is a great recipe, but I added some things... I used 1 cup of semolina flour and 1 cup plain flour. Semolina flour is a stronger flour and is used alot in breads, pizza doughs and such. It gives this bread (naan) a better texture, much more like restaurant quality. I also ommitted the onion seeds, and added onion powder (same amount) to the flour mixture when mixing. I also did not use my oven or grill. I find it much easier to cook in my cast iron frying pan. (On the stove top) Just get your pan hot and immediately before placing your dough in, spray it with olive oil spray. It only needs 30 seconds to cook on both sides and it looks and tastes like restaurant quality. I made this as an accompaniment to Butter Chicken with raita.
From: federico
On May 28, 2004
Well, this definately tasted like delicious naan bread. However, it didn't really puff up for me in the oven (thus, 4 stars instead of 5). I subsituted 1 cup of wheat flour + 1 Tbs gluten for 1 cup of all purpose flour, so this might have caused the bread to remain flat. But other than the slightly-wrong shape, it was delicious. One tip: I added about 1 tsp of garam masala to the dough, and it really seemed to add a lot of authentic flavor to the recipe. I served this with Chicken Vindaloo (#24139) and Indian Spiced Rice (#21855).
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