Garlic-Butter Naan

Garlic-Butter Naan might be just the Indian recipe you are searching for. One portion of this dish contains about 10g of protein, 22g of fat, and a total of 464 calories. For 43 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up egg yolk, sugar, canolan oil, and a few other things to make it today. It works well as a very budget friendly hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by spoonacular user kalpana1. Similar recipes are garlic naan , how to make garlic naan on stove top and oven, garlic naan , how to make garlic naan on stove top and oven, and garlic naan , how to make garlic naan on stove top and oven.

Servings: 4

 

Ingredients:

1/2 c. ice water

1/3 c. nonfat greek yogurt

1/4 c. canola oil, plus 1 t. for cooking the naan

1 large egg yolk

2 1/4 c. flour

1 1/4 t. sugar

1/2 t. instant or rapid-rise yeast

3/4 t. salt

2 T. butter

1 clove garlic, minced

Equipment:

food processor

bowl

plastic wrap

sauce pan

paper towels

frying pan

aluminum foil

Cooking instruction summary:

1. In a small bowl, mix together water, yogurt, 1/4 c. oil and egg yolk. In the workbowl of a food processor, pulse together flour, sugar and yeast to combine. With the motor running, slowly add the liquid ingredients to the flour. Process until combined. Let mixture rest for 10 minutes. 2. Add salt and process another 30-60 seconds. It will form a sticky dough that should clear the sides of the food processor workbowl. 3. Scrape dough out onto a floured worksurface and knead just until smooth, about a minute. Form into a ball and place in a lightly oiled bowl (large). Cover tightly with plastic wrap and refrigerate 16-24 hours. 4.After the dough has rested, turn out onto a lightly floured work surface and divide dough into 4 pieces and shape each piece into a ball. Cover lightly with plastic wrap and let rest 15-20 minutes. 5. Meanwhile melt the butter in a small saucepan, then add the garlic. Set aside. 6. Roll the first piece of dough out into a 9 inch round. Using a fork, poke the dough all over, 20-25 times. Lightly mist the top side with water. 6. Heat the remaining oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Wipe the oil out of the skillet with paper towels, then add the rolled out dough, sprayed side down and spray the other side lightly. Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles that form). Flip naan, cook, covered, another 2-3 minutes until browned. Flip again, brush with butter, then transfer to a plate and cover with foil. While rolling out and cooking the remaining naan.

 

Step by step:


1. In a small bowl, mix together water, yogurt, 1/4 c. oil and egg yolk. In the workbowl of a food processor, pulse together flour, sugar and yeast to combine. With the motor running, slowly add the liquid ingredients to the flour. Process until combined.

2. Let mixture rest for 10 minutes.

3. Add salt and process another 30-60 seconds. It will form a sticky dough that should clear the sides of the food processor workbowl.

4. Scrape dough out onto a floured worksurface and knead just until smooth, about a minute. Form into a ball and place in a lightly oiled bowl (large). Cover tightly with plastic wrap and refrigerate 16-24 hours.

5. After the dough has rested, turn out onto a lightly floured work surface and divide dough into 4 pieces and shape each piece into a ball. Cover lightly with plastic wrap and let rest 15-20 minutes.

6. Meanwhile melt the butter in a small saucepan, then add the garlic. Set aside.

7. Roll the first piece of dough out into a 9 inch round. Using a fork, poke the dough all over, 20-25 times. Lightly mist the top side with water.

8. Heat the remaining oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Wipe the oil out of the skillet with paper towels, then add the rolled out dough, sprayed side down and spray the other side lightly. Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles that form). Flip naan, cook, covered, another 2-3 minutes until browned. Flip again, brush with butter, then transfer to a plate and cover with foil. While rolling out and cooking the remaining naan.


Nutrition Information:

Quickview
461k Calories
9g Protein
21g Total Fat
56g Carbs
7% Health Score
Limit These
Calories
461k
23%

Fat
21g
33%

  Saturated Fat
5g
33%

Carbohydrates
56g
19%

  Sugar
2g
2%

Cholesterol
62mg
21%

Sodium
498mg
22%

Get Enough Of These
Protein
9g
20%

Vitamin B1
0.62mg
41%

Selenium
28µg
40%

Folate
147µg
37%

Vitamin B2
0.44mg
26%

Manganese
0.5mg
25%

Vitamin B3
4mg
22%

Iron
3mg
19%

Vitamin E
2mg
18%

Phosphorus
121mg
12%

Vitamin K
10µg
10%

Fiber
2g
8%

Copper
0.12mg
6%

Vitamin B5
0.57mg
6%

Zinc
0.74mg
5%

Vitamin A
239IU
5%

Magnesium
18mg
5%

Calcium
38mg
4%

Vitamin B12
0.22µg
4%

Vitamin B6
0.07mg
4%

Potassium
112mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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