Naan recepie?

Question

I worked at an Indian resturaunt a few months ago, and they had the best naan I have ever tasted. One of the men told me they made it with Bisquick. It sounds strange to me, and I have not been able to find any recipe with bisquick since.

Has anyone heard of a recepie like this?

Answer 1

=============== BREAD ================
1/2 Tablespoon Yeast
3 Cups Flour
1/2 Tablespoon Sugar
1/2 Teaspoon Salt
2 Tablespoons Butter
3/4 Cup Yogurt
1/2 Cup Water

============== TOPPING ===============
4 Tablespoons Butter
4 Tablespoons Onions, chopped

A flat bread from India. Make sure your oven is well preheated.

Use dough cycle on machine. Remove dough from machine and divide into 12 parts.

Preheat oven to 500. Roll each part into a small circle (about 8 diameter) and place on greased pizza or other baking pan. Brush top of each one with melted butter and press finely chopped onion into dough. Bake 10-15 minutes until puffy and brown.

Sylvia's notes: Yummmmmmmy! However, 10 minutes in MY oven turned it almost black; 5 minutes 30 seconds (at 475, since my oven runs a little hot) turned the nan golden brown and perfect. Also, I rolled it too thin at first. They came out much better when I didn't roll them paper thin, more like 1/8 thin. I put spoonsful of Yogurt-Cucumber Salad on them; this is the best bread I've ever tasted for eating-food-on. However, as delicious as it is, I doubt I'll make it often; all the rolling and brushing with butter and pushing onions in is just too much work.

Donna German's note: While traditional Nan has onions, try substituting 1-2 ts lemon or orange peel, anise or fennel seeds. Just sprinkle on top of melted butter.
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Naan #2

Servings: 1

1-3/4 Cups self-rising flour
2 Tablespoons plain yogurt
preferably with active cultures
1 Teaspoon kosher salt
or flaked sea salt
about 1/2 c. lukewarm water, (95F to 105F)

Makes 8 naan

Combine the flour, yogurt, and salt in a large bowl. Add the lukewarm water, 1 tablespoon at a time, working it into the flour mixture with your fingers and bringing the flakes of dough together. Add just enough water to make a soft, slightly sticky dough.

Knead the dough roughly in the bowl for a couple of seconds, then cover with a damp dish towel and let stand in a warm spot so the dough ferments, about 1 hour. During the last 15 minutes of standing time, heat the broiler and broiler pan.

Flour your fingers and pull off a piece of dough about the size of a walnut. Between your palms, form the dough into a ball, then roll it out with a rolling pin on an unfloured work surface into an oval 8 to 9 inches long and about 1/3 inch thick. Repeat with the remaining dough to make eight naan.

Put one naan on the hot broiler pan and broil about 3 to 4 inches from the source of heat, until it puffs up and is speckled with brown spots. Naan cook very quickly, in about 30 seconds, so watch it constantly. Turn over and cook the second side. Repeat with the remaining seven naan.
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SBM Naan (Indian) Bread

Servings: 1


Ingredients:
2 Cups plain flour
1-1/4 Teaspoons baking powder
1/4 Teaspoon salt
1 Teaspoon oil
1/3 Cup natural yogurt
1 egg, lightly beaten
2 Tablespoons water
ghee for frying

Instructions:
Sift flour, baking powder and salt into a mixing bowl. Make a well in the center and pour in oil, yogurt, egg and water. Mix to a soft pliable dough. Turn out onto a lightly floured board and knead for 5 minutes or until smooth. Cover with a damp cloth and leave to rest for 1 hour.

Divide dough into 6 equal pieces. Form each piece into a ball and roll out to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough out to form an elongated shape (like a teardrop).

Heat a small amount of ghee in a large, heavy based fry-pan. When hot, place naan one at a time in pan and cook over moderate heat for 2 minutes or until underside is golden. Turn over and cook second side until puffed and golden. Recipe Courtesy of Sweet Baby Media


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Naan On The Grill

Servings: 1

1 Tablespoon Yeast
1-1/2 Cups Warm Water
5 Teaspoons Sugar
2 Tablespoons Beaten Egg, Scant
2 Tablespoons Melted Butter, Or
Vegetable Oil
3/4 Cup Heavy Cream, Or
15 % Cream, Room Temp
2 Cups Bread Flour
4 Cups All-Purpose Flour, Unbleached
2-1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1-3/4 Teaspoons Salt

In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes). Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK. Serve immediately, or cover in foil and keep warm on the warming section of the grill. Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants. This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish.

enjoy hun.

jan

Answer 2

Naan (Indian Bread)


INGREDIENTS
2/3 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
1 teaspoon white sugar
2 cups all-purpose flour
1 teaspoon salt
1/4 cup ghee
2 tablespoons plain yogurt
2 teaspoons kalonji (onion seed)
DIRECTIONS
Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.

Answer 3

To Bake 6 loaves: 1 tablespoon Dry yeast 2 1/2 cups Warm water 3 cups Whole wheat flour (sifted) 1 cup Strong white flour 4 tablespoons Sesame seeds 1 1/2 teaspoon Salt cooking and peanut oil, as needed Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). You may bake the bread without using any stones if you wish, although the special flavor and shape of the bread does come from using stones. Mix the yeast and 1/4 cup of warm water in a bowl. Let the mixture stand for 5 minutes and then add salt and 1 1/2 cups of warm water. Let this stand for 10 minutes. Slowly add the rest of the warm water, and flour while mixing until it becomes smooth and consistent. Use a new bowl that has been lined with 2 tablespoons of regular cooking oil. Put the dough in the bowl, cover with a damp cloth and leave in a warm, dark place overnight. The dough will have a chance to rise in this manner. Warm the baking stone in the lower level of the oven at 500° F for approximately 15 minutes. Knead the dough with well-oiled hands for 15 minutes. Use an oiled surface to divide the dough into 6 pieces. Flatten the pieces to be 1/2 an inch thick. Sprinkle some flour on the baker's peel and place the dough on one end of the peel. Using wet fingers, perforate the top of the loaf and sprinkle it with sesame seeds. You may also use poppy or nigella seeds or a mixture of all three kinds of seeds to taste. Brush the oven rack with some peanut oil. Transfer the loaf onto the hot stone and return the rack to the oven. Bake for 1 minute and then press down the dough with the baker's peel. Bake for an additional 3 minutes, turn over and bake for 2 minutes. Using the baker's peel, remove the bread from the stone. Cover the bread to keep it warm. Repeat this procedure for all remaining loaves. Sangak bread is best served hot. You may keep the Sangak hot in the oven on a low temperature. You can also use clean towels to wrap before serving, and you may freeze the Sangak bread and reuse when needed.

Answer 4

If you can't find recipes with Bisquick in them.. you should try these recipes... THEY're BomB!








Naan


INGREDIENTS

* 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
* 1/4 cup butter, melted

DIRECTIONS

1. 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.
2. 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.
3. During the second rising, preheat grill to high heat.
4. 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.







Indian Naan II

Servings: 10

INGREDIENTS

* 1 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
* 1-3/4 teaspoons active dry yeast
* 1-3/4 teaspoons white sugar
* 3-1/3 cups all-purpose flour
* 1-3/4 teaspoons salt
* 1/3 cup and 1 tablespoon and 1 teaspoon ghee
* 3 tablespoons and 1 teaspoon plain yogurt
* 1 tablespoon and 1/4 teaspoon kalonji (onion seed)

DIRECTIONS

1. Whisk the warm water with the yeast and sugar until the yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
2. Sift flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.










Indian Naan I


INGREDIENTS

* 1 1/2 teaspoons active dry yeast
* 2 cups bread flour
* 1 teaspoon salt
* 9 tablespoons water
* 2 tablespoons clarified butter

DIRECTIONS

1. Place yeast, flour, salt, water, and clarified butter in bread machine pan in the order recommended by the manufacturer. Select dough setting. At the end of the first kneading, remove the dough from the machine. Allow to rest for ten minutes.
2. Place a 13 x 9 inch baking pan on the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
3. On a lightly floured work surface, cut dough into four equal parts. With a lightly floured rolling pin, roll each piece to a 1/4 inch thick free-form circle. Cover with a clean kitchen cloth, and let rest 20 minutes.
4. Lightly sprinkle tops with flour, and roll out as thin as possible.
5. Place one naan face down on preheated baking pan. Bake 60 seconds. Remove from oven. It will still be white, although it may have a couple brown spots like a flour tortilla. Place on a large plate, and cover with a clean kitchen cloth to keep warm. Continue baking remaining naan. Serve warm with clarified butter for dipping.








Naan Bread




INGREDIENTS

* 2 tablespoons warm water (110 degrees F/45 degrees C)
* 1 teaspoon white sugar
* 1 (.25 ounce) package active dry yeast
* 1/4 cup warm milk
* 1/4 cup plain yogurt, room temperature
* 4 tablespoons melted butter
* 3 cups unbleached all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon poppy seeds

DIRECTIONS

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.)