Naan Ee Full Movie Hd 1080p
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This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants. But while naan bread is traditionally baked inside blazing-hot Tandoor ovens in India, a homemade version is actually quite easy to make on the stovetop in a hot skillet!
This recipe was fantastically easy, deliciously tasty, & I was so impressed with myself for following it! I used sour cream, instead of yogurt, because I only had a honey-vanilla yogurt at home. I used my KitchenAid Mixer to mix & knead the dough and a cast iron pan to cook it!
As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Made this for the 2nd time and used them for your Greek lamb burger which we then made gyro sliders. Delicious and best of all easy to follow and cook.Going to make again to go with your Souvlaki recipe,so much better than store bought.Thanks again for a another keeper!
This recipe is perfect I make it all the time and the entire family loves it , we never have any left over ?
I was wondering if I could use Greek Yogurt instead of plain since I have some I need to use up.
thank you
This recipe calls for all-purpose flour, but underneath the recipe you note that you use King Arthur flour and that will affect the consistency of the dough. If the recipe calls for all-purpose flour, the measurements should be for all-purpose flour with appropriate measurements for all purpose flour. If you want the recipe to use King Arthur flour, the recipe should call for King Arthur flour with appropriate measurements for King Arthur flour.
Wow! Much easier to make and more forgiving than I expected. I printed the short-form recipe card to a PDF to avoid ads/scrolling, and my interpretation of the written directions was a little different than pictured when portioning/rolling the bread after rising, but the end product turned out identically! Great work on the instructions. The cast iron was finicky, and I had to adjust the temperature several times as I went along, so that warning was appreciated.
Best naan recipe ever! They came out perfectly chewy and fluffy at the same time. I made two batches, one plain and one with dried chopped onion, cumin seeds, and garlic powder.
Delicious both ways! We will freeze the leftovers for next time. Awesome with a nice Chicken Korma. Mahalo Nui Loa!!
Loved the recipie. Been looking at alot of them and some recomend leaving the yogurt out. Just made the plain version so far. Used it for flatbread Buffalo chicken pizzas after my wife and I had some at a Rec club when we were out with our friends. Mine were better ?
I made naan bread, your naan bread for the first time. As I sit here my husband is commenting how amazing this meal was. He feels like he has been to an East Indian restaurant. I am also thrilled with the naan bread taking this meal to the next level. I am sure to share it with family and friends. Thanks!
My husband and I are obsessed with this Naan bread! I use active dry yeast, so I always mix it with warm water to let it activate before adding it to the rest of the recipe. It works for me every time! Sometimes, depending on my flour, I need to add a bit more to be able to work with the dough. As stated in the recipe you want it a little bit sticky!
I have made this naan several times. The last few times, I made with 1/2 all purpose flour and 1/2 whole wheat flour. This mixture require a full cup of warm water. It comes out beautifully! Thanks for this great recipe!
Also think uses as a wrap: Stuff them, say, with Tandoori Chicken or Chicken Tikka (use the Chicken Tikka part of Tikka Marsala), along with some fresh Indian Tomato Salad with Mint Sauce for a complete meal in a wrap.
Really good naan. Easy to make and tastes great. I made mine in a rush so only got to make a couple pieces, which were excellent (using a cast iron skillet). I left the remaining dough balls proofing for another hour because I had to go out. When I came back they had risen even more.
OHHHHMGEEEEE
This, I never thought I could make Naan, let alone Naan that taste better than most I have paid good money for. Nagi YOU ARE MY HERO, and my grandson Master 9 thanks you for all the yummies
1. Add 2 cups (250 grams) all-purpose flour, teaspoon baking powder, teaspoon baking soda, teaspoon salt, 2 teaspoons sugar & 1 to 1 teaspoons grated garlic (optional) to a large mixing bowl. If you prefer to use yeast please check the instructions in the recipe card.
8. Roll or stretch the dough to a oval or a elongated shape. Sprinkle the toppings and then lightly roll it again. You can make all the naans. They will shrink and become smaller, just roll again while you cook them.
9. Heat a griddle or tawa. If the pan is not hot enough then the naan will not rise well. So ensure it is hot but not extremely hot. Gently remove the naan from the counter and place it on the hot griddle. Soon you will see bubbles on the naan. You can also cook them covered.
10. Hold the naan with a tong and filp it to the other side. After flipping you can cook them on the griddle or on direct gas flame as per your preference. Cook on the other side as well until completely cooked & slightly charred. Do not press down the naan with a spatula as it will make them dense.
For ease you may place a wired rack on your stove to toast them on the other side. Here I placed a wired rack over the electric stove and flipped it to cook on the other side. I used a electric stove (hotplate) which has a cast iron plate over it.
Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.
Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads.
Size & thickness: Naans are pretty much made in different shapes and thickness. For fluffy naan breads make them slightly thicker. Do not make them too thick unless you are going to use a good heat source otherwise they remain uncooked.
I read this, and then later in the day, I went to my kitchen and made it, without referring back to the recipe. It turned out perfectly. I paired it with some curry lentil soup I made at the same time. Thanks for the unforgettable recipe!
I think this is the softest and best naan recipe! So fast and easy to make! I make these every time I make a curry from your website. This time it was butter chicken, naan and cucumber salad. Thank you for sharing.
Love your recipes.
The butter chicken recipe is absolutely amazing.
I need help with the Naan. I have an induction and hence cannot cook it on a wore rack, is there any other way out?
Thanks in advance and regards,
D
I made this recipe as well as another one that had yeast. This recipe yielded a more fluffy and faster cooking bread than the recipe with yeast.
I did let the dough rest about an hour before cooking. Delicious.
Our home stay mom, Mrs. Bhatt, also did a good amount of cooking during our brief visit. And when she did, I hung around the kitchen trying to make mental notes of how she prepared things. I really wish I would have recorded her rolling out the dough for the parathas because she did it with such lightning speed!
In a large bowl, whisk together the flour, kosher salt, remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix the ingredients all together. The dough will be very wet and sticky at first but continue to mix/knead until it becomes rather soft and pliable. Once it comes together, cover the bowl with plastic wrap and place it in a draft free place for 3-4 hours until it nearly doubles in size.
Carefully pick up one of the rolled out naan and gently lay it in the skillet, garlic side up, and cook for about one minute. The dough should start to bubble. After the minute, use tongs/spatula to flip the naan and cook for another 30 seconds to 1 minute. Flip it over again and cover the skillet for about an additional 30 seconds to 1 minute. The bread will look blistered and have blackened in a few spots.
Remove the naan from the skillet and generously brush the top with the garlic butter. Sprinkle the tops with a few pinches of sea salt and chopped cilantro. Repeat with the remaining 5 naan. Serve warm.
Does one have to use Kosher salt in this recipe or will sea salt/Himalayan salt work? I love, love, love all things bread like and would like to try this. However, we never eat kosher salt except when canning foods & then some of it is in the food.
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