Easy way to make naan?

Question

I've heard you can make naan from the Pillsbury crescent rolls that pop out of the paper container when you whack it on the calendar. Anyone ever tried?

Answer 1

Edit- added regular Naan recipe below...I have not tried these..I emailed pillsbury and they don't know of any recipe using crescent rolls...

No, but here is an unusual Naan recipe...

ROSE-CASHEW SKILLET NAAN (NAWABI NAAN)

1/3 cup whole toasted cashews
1/2 tsp ground cardamom
1/4 tsp baking soda
1 tbsp sugar
3/4 tsp salt
2 cups unbleached all-purpose flour
1 tsp rose water (see recipe below)
3/4 cup half and half
flour for dusting
softened butter, for brushing
5 4-inch squares silver leaf ( \xb3varak\xb2-optional)

Make the dough in a food processor: put the cashews in the work bowl and process until powdered. Add the cardamom, soda, sugar, salt, flour and rose water and process until crumbly.With the machine running, gradually all the half and half through the feed tube in a steady stream. Process until the dough comes together and begins to clean the sides of the bowl.

Shape the dough in a smooth ball. Cover and let rest 2-4 hours.

Lightly dust your hands with flour and knead the dough briefly on a work surface. Divide into 10 portions and roll each portion between your hands to form a smooth ball. Put on a plate.

Preheat griddle over high heat for 2 minutes; reduce the heat to medium. Meanwhile, roll a ball of dough into a 4 inch oval, dusting with flour if necessary. Stretch one end of the dough by hand to create a teardrop shape. Transfer the naan to the hot griddle. Cover with a lid and cook 1 minute. Remove the lid, flip the naan with a metal spatula, and continue cooking uncovered until the bottom is specked lightly. Brush with butter while it cooks on the second side, and press the naan gently with the back of a metal spoon so the bread will puff evenly. Transfer to a plate. Repeat with the remaining dough. Put silver leaf on 5 of the naans and place alternately with the other 5 naans, slightly overlapping, in a napkin lined basket. Serve warm or at room temperature. Makes 10 naans.
http://www.recipecottage.com/indian/naan13.html

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Rose Water

The first recipe I found that called for rose water was from a Shaker cookbook. It was used as a substitute for vanilla as the recipe called for either or.

Makes ½ liter
50 min 10 min prep

3 cups fresh rose petals (make sure there are NO pesticides used on rosebushes)
1 liter mineral water

1. Put 3 large handfuls of petals into the clean pot.
2. Pour the water over the rose petals.
3. Cover the pot.
4. Place it over low heat and let it simmer until half the water is left.
5. Let it cool.
6. Discard the petals and pour the liquid (rosewater) into the sterile bottle.
7. Cap tightly and store in fridge.
http://www.recipezaar.com/24431

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Naan

This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.

Original recipe yield:

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 (optional)
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.
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.
http://allrecipes.com/recipe/naan/detail.aspx

Answer 2

no.... but this is pretty easy

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

Naan

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.

Answer 4

Naan? I think it's like making roti, ony baked.