Naan
Naan might be a good recipe to expand your hor d'oeuvre repertoire. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 204 calories, 2g of protein, and 22g of fat per serving. For 32 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by The Novice Chef Blog. Head to the store and pick up active yeast, water, greek yogurt, and a few other things to make it today. Many people made this recipe, and 616 would say it hit the spot. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 17%, which is not so awesome. Try garlic naan , how to make garlic naan on stove top and oven, naan without yeast, how to make naan without yeast on stove top, and whole wheat naan with yeast, how to make whole wheat naan for similar recipes.
Servings: 8
Ingredients:
2 tsp. active dry yeast
1/4 cup canola oil
1 large egg
1/3 cup Chobani Greek fat free plain yogurt
olive oil for cooking (you can use butter if you prefer)
1/2 tsp. salt
1 tsp. sugar
1/2 cup warm water
Equipment:
kitchen towels
frying pan
bowl
Cooking instruction summary:
In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.
Step by step:
1. In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.Divide the dough into 6-8 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval.Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit--you're not frying it) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.
Nutrition Information:
covered percent of daily need
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