Naan Bread Recipe

  • 0:30:00
  • 0:15:00
  • 0:45:00
6
Ingredients
  • 1
    pack active dry yeast (.25 ounce)
  • 2
    tbsp
    warm water (110F)
  • 1 1/2
    tsp
    honey
  • 1/4
    cups
    warm milk
  • 1/4
    cups
    plain yogurt, room temperature
  • 4
    tbsp
    melted butter
  • 1 1/4
    tsp
    salt
  • 1/2
    tsp
    baking powder
  • 1 1/2
    cups
    unbleached all-purpose flour
Instructions

1. Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams. 2. Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl. 3. Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume. 4. Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler. 5. Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it. 6. Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

By: Insp. by http://allrecipes.com//Recipe/naan-bread/Detail.aspx

Published on 09/03/2013

Recipe Nutrition Information

  • 11.92g Water (WATER)
  • 46.40g Ash (ASH)
  • 76.31g Carbohydrate, by difference (CHOCDF)
  • 2.7g Fiber, total dietary (FIBTG)
  • 7.68g Sugars, total (SUGAR)
  • 1.44g Maltose (MALS)
  • 364g Energy (ENERC_KCAL)
  • 1523g Energy (ENERC_KJ)
  • 15g Calcium, Ca (CA)
  • 4.64g Iron, Fe (FE)
  • 22g Magnesium, Mg (MG)
  • 108g Phosphorus, P (P)
  • 107g Potassium, K (K)
  • 2g Sodium, Na (nan)
  • 4.19g Zinc, Zn (ZN)
  • 10.33g Protein (PROCNT)
  • 33.9g Selenium, Se (SE)
  • 23.375g Thiamin (THIA)
  • 17.500g Riboflavin (RIBF)
  • 5.904g Niacin (NIA)
  • 4.600g Pantothenic acid (PANTAC)
  • 183g Folate, total (FOL)
  • 154g Folic acid (FOLAC)
  • 29g Folate, food (FOLFD)
  • 291g Folate, DFE (FOLDFE)
  • 10.4g Choline, total (CHOLN)
  • 12.0g Fluoride, F (FLD)
  • 35.75g Glucose (dextrose) (GLUS)
  • 40.94g Fructose (FRUS)
  • 3.10g Galactose (GALS)
  • 70.3g Betaine (BETN)
  • 106g Cholesterol (CHOLE)
  • 1.0g Vitamin C, total ascorbic acid (VITC)
  • 465g Vitamin A, RAE (VITA_RAE)
  • 456g Retinol (RETOL)
  • 1698g Vitamin A, IU (VITA_IU)
  • 1.0g Vitamin D (D2 + D3) (VITD)
  • 40g Vitamin D (VITD)
  • 3.479g Glutamic acid (GLU_G)
  • 1.380g 10:0 (F10D0)
  • 1.550g 12:0 (F12D0)
  • 5.547g 14:0 (F14D0)
  • 14.499g 16:0 (F16D0)
  • 6.682g 18:0 (F18D0)
  • 15.927g Fatty acids, total monounsaturated (FAMS)
  • 1.237g 16:1 undifferentiated (F16D1)
  • 13.867g 18:1 undifferentiated (F18D1)
  • 2.046g Fatty acids, total polyunsaturated (FAPU)
  • 1.244g 18:2 undifferentiated (F18D2)
  • 107g Carotene, beta (CARTB)
  • 1.58g Vitamin E (alpha-tocopherol) (TOCPHA)
  • 55.10g Total lipid (fat) (FAT)
  • 4.8g Vitamin K (phylloquinone) (VITK1)
  • 34.321g Fatty acids, total saturated (FASAT)
  • 1.788g 4:0 (F4D0)
  • 1.060g 6:0 (F6D0)
  • 1.198g Proline (PRO_G)
  • 18g Lutein + zeaxanthin (LUT+ZEA)