Recipes for "naan"

Preheat the oven to 375 degrees F (190 degrees C).

Place both naan onto a large rimmed baking sheet; brush 1 tablespoon oil over each.

Bake in the preheated oven until lightly toasted, 5 to 10 minutes.

Meanwhile, stir mushrooms, tomato, bell pepper, onion, basil, oregano, and pepper flakes together in a bowl. Stir in garlic and remaining 1 tablespoon oil.

Remove naan from the oven. Spread mozzarella cheese over top, then add vegetable mixture. Return to the oven and bake until cheese is melted and vegetables are cooked through, 10 to 15 minutes.

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.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Place naan breads on the prepared baking sheet; brush each with olive oil. Sprinkle green onion and garlic over each naan. Arrange 4 slices mozzarella cheese onto each naan; top with tomato slices. Season tomatoes with salt and pepper. Top tomato layers with prosciutto, basil, and Parmesan cheese.

Bake in the preheated oven until pizza is crispy on the edges and cheese is melted, about 8 minutes. Turn on the oven's broiler and broil until cheese is lightly browned and bubbling, about 2 minutes.

Lightly grease a large bowl with a little bit of oil. You will put your dough in this bowl to let it rise. Set the bowl aside.

In a liquid measuring cup or a small mixing bowl, combine the lukewarm milk, sugar, and active dry yeast. The milk should be just warm to the touch. If it’s too hot you can kill the yeast. Let it sit for 5 minutes.

In another large mixing bowl, whisk the flour and salt together. Add yogurt, oil and milk-yeast mixture. Use a wooden spoon or your hands to combine the dough. The dough should be soft and sticky at this point.

Dust your countertop with flour. Transfer the dough to the counter. Knead together until a soft dough forms, about 5 minutes. If the dough feels dry and is too tough to knead, add about 1-2 tablespoons of water, a little bit at a time, until the dough is easier to work with.

Transfer the dough to the greased bowl. Cover the bowl with plastic wrap or a damp towel. Place in a dark, warm, dry place. I place it in my oven (it’s not on) to let it rise, but your countertop is fine. Let the dough rise for 3 to 4 hours or until it more than doubles in size.

Punch the risen dough down. Knead for another minute. Return the dough to the bowl, cover it again and let it rise for another 45 minutes to 1 hour.

Dust your countertop with flour. Turn the dough out onto the counter and knead it for another minute or two until it's smooth. Divide the dough into 16 smaller balls of equal size (about 2 ounces each).

Using a rolling pin, roll the balls into a teardrop shape. About 2 to 3 inches wide, 6 to 7 inches long, and about 1/8 inch thick. They don’t have to be perfectly uniform.

If using herbs or spices, sprinkle one side of the bread with those now. Brush the other side with water. Set a medium-sized heavy pan or cast iron skillet with a lid over medium-high heat.

Check the heat of the pan by flicking water on it. If it evaporates on contact, it’s ready. Once the pan is hot, place the naan wet side down into the skillet.

Cover it with a lid. Let it cook for about 30 seconds or until you see bubbles on it. Flip the naan, brush it with butter or ghee, and cook it uncovered for another 10 seconds. Serve it hot.

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1. Combine the milk, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.

2. Add the yogurt, flour, baking powder, baking soda, and salt. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours. If not using right away, cover overnight in the fridge.

3. In a bowl, mix the Gouda with the sesame seeds.

4. When ready, punch it down and divide into 8 equal balls. Roll each round out into a 10-inch oval on a lightly floured surface. Add 1/4 cup-ish of cheese to the center. Fold up the dough around the cheese, pinching to seal it in. Gently re-roll the dough out into an 8-inch oval. Repeat with the remaining dough.

5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook uncovered for another 30 seconds to 1 minute, until large toasted spots appear on the underside.

6. Remove from the skillet and wrap in a clean kitchen towel. Keep warm in a 250° oven. Repeat with the rest of the naan.

7. Serve the naan warm, drizzled with honey, extra sesame seeds, and sea salt.

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size. If not using right away, cover overnight in the fridge.

3. To make the filling. In a bowl, combine the spinach, herbs, mozzarella, feta, garlic, and a pinch of crushed red pepper flakes.

4. When ready to cook divide the dough into 8 equal balls. Flatten each ball out into a round. Add about 3 tablespoons of the cheese mixture to the center. Fold up the dough around the cheese, pinching to seal it in. Using a rolling pin, roll each piece of dough into a large oval, about 5-6 inches long, and 1/2-inch thick. Repeat with the remaining dough.

5. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with 4 tablespoons of melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.

6. Brush 2 tablespoons melted butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.

1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.

2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.

Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.

Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.

Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.

Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.

Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.

Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.

Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.

Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic and remove from the heat.

Add bread flour, yogurt, salt, and 1 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading until it forms a smooth ball, 3 to 4 minutes.

Place dough into a large bowl and drizzle a few spoons garlic butter over top. Cover and let rise until doubled in volume, about 2 hours.

Punch dough down and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.

Preheat a cast iron skillet over medium heat until very hot, 5 to 10 minutes.

Meanwhile, roll each piece proofed dough into a 1/8-inch-thick oval. Sprinkle some cilantro on top and press lightly to adhere.

Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.

Brush naan with more garlic butter before serving.

Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.

Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.

Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.

Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.

Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.

Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Place naan on the prepared baking sheet. Spread pizza sauce on naan; sprinkle with mozzarella cheese. Top with pineapple tidbits, ham, bacon, and red onion.

Bake in the preheated oven until crust is golden brown and cheese has melted, about 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil for easy cleanup.

Use a 4 to 4 1/2-inch heart-shaped cookie cutter to cut each flatbread into a heart shape. Place flatbreads on the prepared baking sheet, evenly spread the pizza sauce on each, and sprinkle with mozzarella.

Cut each slice of pepperoni into a heart shape using a mini heart-shaped cookie cutter, if desired, and place on top of mozzarella.

Move the baking sheet to the oven, and cook until cheese is melted and crust is golden brown, 9 to 11 minutes. Serve hot.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.

Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray.

Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets.

Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C).

Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes.

At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes.

Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses.

Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Cut squash into spirals using a spiralizer (fitted with the large shredding blade).

Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.

Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.

Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

Place a pizza stone on the middle rack of the oven; preheat the oven to 425 degrees F (220 degrees C).

Brush naans with olive oil and sprinkle with garlic salt and red pepper flakes. Place 3 to 4 slices of tomato on each naan and layer with prosciutto. Top with mozzarella slices and season with pepper.

Place pizza on the preheated pizza stone. Bake until cheese is melted and bubbling, 7 to 8 minutes. Remove from oven and let sit for 5 minutes before slicing and serving.