Naan is a leavened, oven-baked flatbread. It is one of the most popular varieties of Indian Breads.It resembles pita bread and, like pita bread, is usually leavened with yeast; unleavened dough (similar to that used for roti) is also used. Naan is cooked in a tandoor, or clay oven, from which tandoori cooking takes its name. This distinguishes it from roti which is usually cooked on a flat or slightly concave iron griddle called a tava. Typically, the naan will be served hot and brushed with ghee or butter.
In US there are many ways to get Naan.
1.Buy from Indian Store.
2.Make the dough at home,let it ferment for some time and then make Naan.
3.The Easy Breezy one is what I use some time...make it out of Buttermilk biscuit.
Ingredients
Pillsbury Buttermilk biscuit can (makes 10 nans)
Chaat Masala.(If you want Masala Naan)
Dry Mint(Pudina) leaves (if you want Pudina Naan)
Onion(Kalonji) Seeds (If you want Onion Naan)
All Purpose Flour (For rolling the Naan)
Ghee or Butter (For applying on the Naan)
Directions
1.Take the buttermilk biscuit can out of the fridge atleast 30 mins before you have to make naan,so that the dough becomes pliable.
2.Roll out the individual dough rolls using a rolling pin.Before rolling apply a little oil on rolling pin to avoid the dough from sticking on the rolling pin.
3.Roll out the dough in circular shape,using ample all purpose flour.
4.Poke some holes in the rolled naan using fork.
5.Sprinkle the seasonings (Pudina,Onion seeds,or chaat masala )according to your taste.
6.Roast Naan on a Hot Tawa turning on both sides so that they don't burn.
7.Apply Butter or Ghee.
Serve hot with Roasted Vegetables,Cholle,Methi Matar Malai,Dum Aloo,or even Kofta Curry.
Pizza is many things for many people,a food category associated with take outs.A food that you order when you don't have time or when unexpected guests arrive and you can't cook...but it is never considered a healthy food.The following recipe is that of A Healthy Whole Wheat Pizza base which has a nutty flavor and rich in nutrients and fiber.Top it with you choice of toppings and this is one dish out of this world.(For picky eaters add more vegetables as toppings and voila your picky little one has gobbled up everything but the plate.)
Ingredients
1 tsp White Sugar
1 1/2 cups Warm water
1 tbsp active dry yeast
1 tbsp olive oil
2 cups whole wheat flour
1 1/2 cups all purpose flour
Pizza Sauce
Toppings:-
Green Bell pepper
Sun dried tomatoes
Yellow Bell Pepper
Olives
Sweet Onions
Mozzarella Cheese
Directions
1.In a large bowl dissolve sugar in warm water.Sprinkle yeast over the top and let stand for 10 minutes until foamy.
2.Stir the olive oil & salt into the yeast mixture,then mix in the whole wheat flour & 1 cup of all purpose flour until dough starts to come together.
3.Tip dough onto a surface floured with the remaining all purpose flour & knead until all purpose flour has been absorbed ,and the ball of dough becomes smooth (about 10 minutes).
4.Place dough in an oiled bowl & turn to coat the surface.Cover the bowl with cling wrap tightly so that the air does not escape the bowl and let it stand in a warm place until doubled in size ( about 1 hour).
5.When the dough is doubled,tip the dough out onto a lightly floured surface and divide into 2 part for 2 thin crusts or leave whole to make one thick crust.
6.Form into thick ball.Let rise for about 45 minutes,until doubled.
7.Preheat oven to 425 degrees.Place a pizza stone on the middle rack of the oven.
8.Flour a clean flat surface and roll out the dough to the thickness you want.
9.With your fingers, form a slightly thicker raised rim around edge of the circle.
10.Bake the pizza base in the oven till the base firms up a little and will not get soggy when pizza sauce and toppings are put.
11.Take out the pizza base .Apply Pizza Sauce and put the toppings and cheese over the sauce and bake again at 425 degrees for 5 mins and under broiler for 1 minute.
'njoy!!!
Tips:-
1.In step 8, I said,flour a clean flat surface.This is very important as this keeps the dough from sticking to anything.Also pick up the dough and apply flour on top and bottom.Set the dough on the counter and then spin it in a circle with your hands on the sides. Try to get the flour on the sides of the ball and gently form it into a more perfect circle.
2.To press out the dough, start by gently flattening the dough ball, trying to maintain a circular shape.
3.Rips and Holes:If the dough tears near the end, lay it down gently on the counter. Look for a thicker area close to the hole. Stretch the thick part over the hole and press it down firmly to bond the dough together. Make sure to put extra flour underneath the patched spot because it will easily stick to the counter.
4.If you are serving this dish to guests,you can make the pizza base ahead of time and wrap it in cling wrap.Keep at room temperature.
5.Leftover dough...no problem.Wrap it again in cling wrap and keep it in fridge.Whenever you want to use it again take it out of fridge 30 mins before you want to bake it.Repeat step 4.
6.If you don't want to make pizza again and have leftover dough,roll the dough the same as you would roll the pizza base and sprinkle with fresh rosemary to make rosemary focaccia.You can even use dry herbs for that.
