Making naan

I also would be greatful!

I've been looking for this too!

I love naan so.hard.

I usually make Indian food on Thursdays. New thing! Anyway... I'll try it. ... least I'll try to try. X-) I am overcoming a liver thing, and if the energy is there, I will make them. If I'm feeling ambitious and energetic, I'll also make gulab jamun too! Two things I've been apprehensive (maybe more lazy? lol) about making.

I've been reading recipes and cooking methods... I notice some have yogurt and some do not. Anyone know how dairy alters texture of bread?

I had an unexpected doctor visit Thursday, but today I made the naan and the gulab jamun!!! Will post recipes and pictures as soon as I can. The naan was, to my surpise, extemely good!!!! I have had it in restaurants and the one I made was amazingly good!! The gulab jamun, again to my surprise, was very good as well!! Sorry for the delay, don't want you to think I forgot!!

Recipe please. I love naan.

Naan

Naan from Alaska from Scratch

This naan recipe is easy and very very delicious! I was quite impressed!! I made mine in a nonstick skillet and cooked it with virgin coconut oil instead of olive oil.

Notes about the recipe.
- It says to refrigerate for 1-2 hours for easily handling, DO NOT skip that step!
- They suggest to layer the naan after rolling in wax paper, DO NOT do that!! As the dough warms it will stick to the wax paper. I ended up rerolling
- I cut the recipe in half. It made 8 6-8 inch naan, depends on how thick ya like it.


I hope you enjoy. If you make it, please let me know how you liked it!!


Naan cooking in the skillet...




Naan after cooked...

Lost the gulab jamun recipe... as soon as I find it again, I'll post it.

Gulab Jamun from Torview

These came out very delicious, but I ended up making 3 half batches as I messed up the first two. X-)

Notes about the recipe:
- Making a tablespoon scoop, half a batch you should get about 10
- Do not melt the butter, it will change the texture
- Try to fry them over med. heat at about 300 degrees do not go over 325 degrees!! Move them constantly. They burn easily!!!!!
- They swell when you fry, so make sure you have room.
- You don't need to add anything to the syrup; but I used powdered safron, caramom pods and some cinnamon.


If you make them, I hope you enjoy!!

I have a super easy one that I used to make all the time. I'll have to see if I can find it again.

EDIT: I think this is the one I used, but I cooked it in a hot oven on a baking stone. Turned out really well.

Instead of wrapping it in a cloth like it says, I just left it in the mixing bowl and covered the bowl with a damp tea towel. Also, if you don't have a baking stone, you can try using a cookie sheet upside down, preheated.

Thanks so much Kristi and Sneakers! I'll try both naan recipes out and report back when I do!!

Thanks both of you! I have got to try these.

Thank you so much for the recipes!!! But now I'm starving! XD

I'm in the process of messing up my first half batch of the jamuns... I don't have a fryer or a thermometer so I have such a hard time getting my oil to the right temperature
It might be time to invest in a thermometer.

More NAAN!!!

I made the alternative recipe that SneakersandPearls posted. I had italian sauce to use that my mother gave me, so i made the naan Italian style. X-)

The dough from the recipe was really good! It was very very soft and moist inside, but the outside was dry (not a bad dry). I did need quite a bit more water than they suggested, even though i did measure the flour by ounce. The top did need sprinkled with salt. The only thing I would change is the cooking temp. I kinda wanted the bread to be browned a little on the bottom. I will make it again, but experiment with temperature and even try the pan cooking method. THANK YOU FOR THE RECIPE!!! :-D





TOP LEFT: sun dried tomato and romano
TOP RIGHT: pink salt, garlic and parsley
BOTTOM LEFT: carmalized onion and blue cheese
BOTTOM RIGHT: pesto and pine nut

This is my naan recipe (I got it from all recipes) and it always works really well! This is a link to my cooking blog for pictures. link

I am so excited that Eden has a cooking club!!!!

Naan Bread
(allrecipes.com)
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.

Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.

Knead for 6 to 8 minutes on a lightly floured surface, or until smooth.

Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic.

Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill.

Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over.

Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.