naan bread что это
Naan bread
Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.
Each serving provides 270 kcal, 6g protein, 42g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 2g fibre and 0.7g salt.
Ingredients
For the dough
For the topping
Method
For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8–10 minutes, adding a little flour if the dough is too sticky.
Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 10–15 minutes. Form the dough into five balls.
Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.
Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is just aesthetic. Sprinkle over your chosen topping and press into the surface of the dough. Place the naans onto the hot baking sheet and grill for 1–2 minutes, or until lightly browned. Brush with butter and serve hot.
Naan Bread (The Best Recipe)
Ingredients
Instructions
Notes
Watch the cooking video on this page for step-by-step guide.
If the dough is sticky, add extra 2 more tablespoons of flour to bind the dough.
Nutrition Information
Yield
Serving Size
Reader Favorites
Reader Interactions
Comments
Making it now, letting it rise as I type. I have used the basic recipe before. Very good!
I sub two cups of atta and 1/2 cup of bread flour. Also used some okara ( soybean pulp from making soymilk) mixed with apple cider vinegar for the yogurt. I seem to have become lactose intolerant in old age. рџѓ Let you know how it works.
I think it is a perfectly healthy replacement for plain old white bread from the grocery. Tastes better, too.
I intended to buy some naan to serve with butter chicken at my brunch tomorrow, but my stupid supermarket doesn’t carry it (or any kind of flatbread, apparently). So I tried your recipe, and I’m so glad I did! This is a very easy recipe, and my naan came out amazing. I haven’t even buttered it yet, and it tastes delicious.
The skillet sure does smoke a lot though. I’ll have to try avocado oil next time, which has a very high smoke point.
Hi, can the dough or the naan be frozen?
You can freeze the naan.
Can you substitute olive oil or some other plant based ingredient for the yogurt for a dairy free naan?
Sorry I am not an expert in plant based.
It’s delicious but it’s not healthy.
It’s healthy for some people, not for others. People have different metabolic systems, tolerances, genetic makeup, etc that makes certain food healthy but not for others. Some people can’t tolerate starch and wheat, but their guys are calmed with lower carbohydrates and higher fat diets. I agree with Rasa that this IS healthy, by virtue of it being homemade and being able to control the ingredients. But not tolerable for some. Lastly
Having 6 of these in one sitting isn’t healthy, because moderation is key. Eat what makes you feel healthy on the inside and your body agrees with. Disregard social norms and declarations of healthy food – it’s all individual.
Индийские лепешки Наан
Для первой начинки:
Для второй начинки:
Для третьей начинки:
Вдогонку к рецепту Баттер чикен предлагаю вам приготовить мега простые бездрожжевые индийские лепёшки Наан (Naan bread), которые можно макать в различные соусы или украсить разнообразными начинками, превратив их в пиццу. Этим мы сегодня и займёмся.
Тесто делается очень быстро. В отдельной миске смешайте жидкие ингредиенты: молоко, греческий йогурт и растопленное сливочное масло (можно взять гхи, тогда лепёшки будут еще ароматнее).
В большой миске перемешайте муку, разрыхлитель, соль и сахар, залейте жидкостью и замесите тесто.
Скатайте в шар, заверните в плёнку и оставьте на 30 минут. А пока включите разогреваться гриль в вашей духовке. Готовить лепёшки мы будем на перевернутом противне, который тоже нужно хорошенько разогреть. Конечно, если у вас есть камень для выпечки, используйте его.
Пока тесто отдыхает подготовим ингредиенты для начинок. Первая начинка самая простая – сливочное масло, соль и семена чёрного тмина. Это не черный кунжут, а именно тмин, им часто посыпают восточные лепёшки, а найти его можно на рынке в отделах специй. Вторую лепёшку после выпекания мы смажем ароматным чесночным маслом с кинзой, а из третьей сделаем пиццу – возьмём песто, голубой сыр и томаты чери.
Чтобы сделать чесночное масло, просто возьмите сливочное масло комнатной температуры, добавьте к нему пропущенный через пресс чеснок и мелко нарезанную кинзу и хорошенько перемешайте. Можете сразу сделать много масла, переложить его на фольгу, скрутить в колбаску и заморозить, а потом намазывать его на тосты, багеты или лепёшки.
Разделите тесто на 3 части, скатайте в шарики и раскатайте. Форма может быть, какая вам нравится: круглая, овальная или классическая форма лепёшек Наан – в виде слезы.
На мой противень помещается 2 лепешки, так что начнём с них. Первую смажем сливочным маслом и посыплем солью и чёрным тмином. Вторую оставим как есть.
Теперь осторожно перекладываем лепешки на раскаленный противень (но достаточно быстро, чтобы он не остыл) и печём под грилем на верхней позиции 2-3 минуты. Поверхность лепёшек должна начать пузырится и зарумянится. Внимательно следите за процессом, если увидите, что хлеб начинает подгорать, доставайте.
Достаём лепёшки и смазываем “пустую” чесночным маслом, которое моментально растает и пропитает хлеб потрясающим ароматом.
Теперь займёмся последней лепёшкой и приготовим её в европейском стиле: cмажем ее ложкой покупного или домашнего песто.
Перекладываем хлеб на разогретый противень, быстро посыпаем голубым сыром и половинками томатов чери и отправляем в духовку на 2-3 минуты.
Ждем, пока тесто не зарумянится.
Достаем лепёшку и сбрызгиваем оливковым маслом.
Есть Наан можно как в горячем, так и в холодном виде. Подавайте его в качестве закуски, в сопровождении к различным блюдам или как основное блюдо. Готовьте этот простой хлеб, экспериментируйте с различными начинками, формой и способами подачи! Удачи и вкусного вам дня!
Naan bread
Make your own Indian flatbreads at home and you’ll never go back to buying them. Delicious eaten warm, these naans are ideal served with your favourite curry
Vegetarian
| Nutrient | Unit |
|---|---|
| kcal | 224 |
| fat | 8 g |
| saturates | 4 g |
| carbs | 31 g |
| sugars | 3 g |
| fibre | 1 g |
| protein | 6 g |
| salt | 0.4 g |
Ingredients
Method
Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.
The Naan bread is a recipe you can’t miss If you plan to prepare an Indian dinner! This simple flatbread is rich in history and taste, and even if the traditional method requires a Tandoor oven, Naan will be delicious also cooked in a cast iron skillet!
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ORIGIN OF NAAN
All the time we talk about bread, the origin of the recipe roots into the oldest history of the cuisine. The Naan bread recipe is not an exception.
This Asian bread is mentioned the first time on 1300 AC by the Indian poet and musician Amir Khusrow, but its origin is almost certainly older: probably since the arrive of yeast in India from Egypt. During the Moghul era, Naan was served as breakfast at noble families.
Naan in old Persian means bread, and in Iran indicate any kind of bread. The Naan bread served in all the Indian restaurant from all over the world has been likely invented between India and Pakistan.
Over the centuries, Naan spread into Myanmar, Afganistan, Uzbekistan, Tajikistan, Iran, and the Chinese region of Xingjian. As a result of the migration flows, Naan also reached the Persian Gulf.
On 1799 the Western world knew the Naan, thanks to William Tooke, an English historian, and clergyman who mentioned this bread on his logs and after into his etymological Encyclopedia of Russia.
Thanks the popularity of Naan, this flatbread has become quickly a must-to-serve in the Indian restaurant in Europe, and the USA, and Canada. Currently, Naan bread is easy to find in almost all the groceries, but honestly, there is no comparison between homemade and industrial Naan!
NAAN AND OTHER ASIAN BREAD
The Naan dough is composed of flour, water, yogurt, and yeast, then traditionally cooked in the tandoor oven. As I said, Naan is world-famous, but it is just one among plenty of delicious Asian bread. Some examples are:
NAAN VARIETIES
Even if plain Naan is delicious, this bread is often stuffed with various ingredients and spices. Naan can be enriched with Nigella, or Khus, or sesame seeds, or Rose flavoring. The most famous stuffed Naan are:
Besides these traditional variations, the Western cuisines have elaborated some tasty variations like the Pizza Naan, and Burger Naan.
TANDOORI OVEN AND HOW TO MAKE HOMEMADE NAAN
The traditional Naan bread recipe requires a Tandoor oven. The origin of this particular oven is very ancient, and probably descents from the Egyptian ovens.
The Punjabi Tandoor is the most popular oven in India and Pakistan, and can reach temperatures of about 900° F (480° C): basically it is a clay jar dig into the soil, and fuelled with firewood. The Naan is cooked stuck against the inside wall of the oven.
Unless you have a Tandoor oven in your garden, the best way to cook Naan in your kitchen is on a cast iron skillet. Most people prefer bake Naan into the standard oven, but after some tests, I still prefer the skillet!