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Badshahi Naan Recipe

Badshahi Naan Ingredients

  • Badshahi Naan
    Badshahi Naan

    10 cups / 1 kg Refined flour (maida)

  • 2 tsp / 8 gm Yeast, granulated
  • 2 tsp / 8 gm Sugar
  • 1 cup / 200 ml Water, lukewarm
  • 4 tsp / 20 gm Butter
  • 1 cup / 180 ml warm milk
  • 2 beaten eggs
  • 1 tsp / 11/2 gm Onion seeds (kalonji)
  • Salt to taste
  • Oil or Ghee for deep-frying

How to make Badshahi Naan

  • Mix the yeast, sugar, and water together.
  • Keep aside for .
  • Sift the flour and salt.
  • Rub within the butter till the mixture becomes crumbly.
  • Add the yeast mixture, milk, and eggs; knead in to a smooth, elastic dough.
  • Cover using a damp cloth and retain in a warm place to rise.
  • It ought to rise to almost double its volume.
  • Knead again and divide the dough into 16 balls.
  • Roll each out into a 3/4”-thick disc.
  • Lay the discs with a greased tray, sprinkle the onion seeds.
  • Allow the discs rise again till they double in proportions.
  • Deep-fry the discs inside a wok till golden brown.
  • Remove and drain the excess oil.
  • Badshahi Naan is able to serve, hot.

Prep time: 30 min.
Cook time: 20 min.
Yield: 6 Serves

Taftan Recipe

Taftan ingredients

  • Taftan

    480 gm/2 cups Rice flour

  • Butter or clarified
  • Ghee or butter for brushing Taftan
  • 180 gm/ 3/4 cup Clarified butter (ghee)
  • 10 gm/2 tsp Coriander leaves chopped
  • 10 gm/2 tsp Melon (magaz) seeds
  • 240 ml/1 cup Milk
  • 2.5 gm/ 1/2 tsp Sugar
  • 120 ml/ 1/2 cup Water
  • 2.5 gm/ 1/2 tsp Yeast
  • Salt to taste

How to make Taftan Recipe

  • Sieve flour and salt with each other.
  • Make a well inside flour and add water, sugar, milk, ghee, yeast as well as melon seeds.
  • Mix gradually as well as knead into a delicate dough.
  • Divide into 4 equal balls and set aside pertaining to half an hour.
  • Dust gently and roll directly into 3 1/2 inch disks, a quarter of an inch thick.
  • Sprinkle with coriander.
  • Put into tan-door and cook till brown throughout color.
  • Brush along with ghee.
  • Taftan is ready to serve.

Prep Time: 1 hour
Cook time: 10 minutes
Yield: Serve very hot with kareli ka rogan josh.

Naan khatai Recipe

Naan khatai Ingredients:

Naan khatai Recipe
Naan khatai Recipe
  • 150 gm flour
  • 120 gm ghee or unsalted butter
  • 1 egg, beaten
  • 85 gm sugar, powdered
  • 1 tsp baking powder
  • 50 gm semolina

How to make Naan khatai:

  • Mix sugar and ghee in a bowl till they form a smooth paste.
  • Mix flour, baking powder and semolina in other bowl.
  • Now add flours mixture in ghee and sugar mixture and knead it with your hands to form a dough.
  • Now take a small portion of dough and make a small balls and then flat it with your hand, make the shape of naan khatai. Make as many as you want and brush them with beaten egg in the end.
  • Preheat the oven at 375 degree and bake them at 180 degree on greased baking tray for 15 minutes.

Baked Naan Recipe

Baked Naan Ingredients:

Baked Naan Recipe
Baked Naan Recipe
  • 2 cups All purpose flour
  • 1 pinch baking powder
  • 1 tbs dry yeast
  • 2 tbs plain yogurt
  • 1 tbs sugar
  • 1/2 cup warm water
  • 1 tbs oil ( veg or olive)
  • salt to taste
  • 3 cloves chopped garlic
  • butter to baste

How to make Baked Naan:

  • note that you can add more flour to make it the right consistency.. that wont ruin the naan as long as you give it the required 3-4 hours to rise.
  • In a mixing bowl add flour, baking powder, salt and sugar
  • Mix well
  • Add your oil and yogurt and mix well
  • Dissolve the yeast in warm water and let it sit for 2 mins
  • Mix the yeast water into your flour and kead well ( Make it a bread dough like consistency and just a little bit sticky. but not too dry, add more water if needed)
  • Let it sit for 3-4 hours ( i leave it for about 4 hours)
  • Knead your dough again for a min or two
  • Divide your dough into 6 parts
  • Turn on your oven to broil and let it heat for 20 mins, with your stone in the oven
  • Make the parts into ball shapes and coat it with flour ( makes it easier to roll)
  • Sprinkle some chopped garlic on to the ball ( you can use, cumin, cilantro, poppy seeds, mustard seeds, almonds, pistachios etc..)
  • Using a rolling pin, roll your balls into a pita shape ( dont roll it too thin)
  • Be careful and put each uncooked naan on the stone and let it cook for 3 mins
  • Check to see if it has puffed up or has a puffy surface
  • Remove from oven and baste it with your melted butter
  • Preserve in foil to keep it warm
  • Repeat the process until you have baked all of your naan’s
  • Serve with chutney, dry curries or veggies… eat plain if you like

Spicy Naan Bread Recipe

Spicy Naan Bread Ingredients:

Spicy Naan Bread Recipe
Spicy Naan Bread Recipe
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1/2 (.25 ounce) package instant yeast
  • 1 teaspoon honey
  • 3/4 cup water
  • 1 1/2 tablespoons melted butter
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 pinch chili powder
  • 3 tablespoons raisins
  • 1/4 cup flaked coconut
  • 2 tablespoons water

How to make Spicy Naan Bread:

  • Whisk the bread flour, salt, and yeast together in a mixing bowl until combined; set aside. Stir the honey, 3/4 cup water, and 1 1/2 tablespoons butter together in a mixing bowl until the honey has dissolved. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Transfer to a greased bowl, cover, and leave to rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.
  • Meanwhile, prepare the filling by melting 2 tablespoons of butter in a skillet over medium-low heat. Stir in the onion, garlic, ginger, coriander, cumin, cinnamon, and chili powder. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Stir in the raisins, coconut, and 2 tablespoons of water. Cover and cook 10 minutes longer; set aside.
  • Preheat an oven to 450 degrees F (230 degrees C). Place a large baking sheet into the oven to preheat. Dust a second baking sheet heavily with flour.
  • Punch down the dough and divide into 4 pieces. Roll each piece into an 8 inch round, then spoon the filling into the middle of the dough. Bring the edges of the dough over the filling, and pinch to seal. Carefully roll the dough out into 8-inch ovals and place onto the floured baking sheet. Cover with a towel and allow to rise for 15 minutes.
  • Carefully transfer the naan onto the hot baking sheet in the preheated oven. Bake until the naan have puffed up and are golden, 10 to 12 minutes. Serve hot.

Garlic Cheese naan Recipe

Garlic Cheese naan Ingredients:

Garlic Cheese naan Recipe
Garlic Cheese naan Recipe
  • dough-
  • 2 cups of plain flour
  • 1 pkt yeast (sachet)
  • pinch of salt
  • pinch of sugar
  • warm/hot water to combine
  • filling-
  • crushed garlic to taste, i use about a tablespoon per naan
  • 2 cups quality tasty cheese or vintage, slices or grated (you can use paneer if you like)
  • garnish-
  • fresh corriander, sesame, poppy or nigella seeds to decorate
  • 2 tsp butter
  • spray oil

How to make Garlic Cheese naan:

  • pre heat oven to 180 c and oil, spray or grease a baking tray and place in the oven
  • Mix all the “dough” ingredients together and add warm water slowly until it makes a nice soft dough ball
  • if its too sloppy just add a little extra flour and vice versa
  • turn out onto a floured surface and knead about 5 mins
  • flour the ball of dough and set aside in a warm place for a few mins, you can leave it for up to an hour but its not that important if youre pressed for time like i somethimes am.
  • cut cheese slices or grate.
  • cut the dough into 4 pieces and roll or press each into a disc shape, you dont need to be too particular as long as they are roughly the same size, the dough discs should be around 1/2 cm in thickness
  • place a tablespoon of garlic onto one disc, sprinkle some parsley over and 1 cup of cheese, top with a second disc and join around the edges by pinching the dough together.
  • repeat with the second naan
  • spinkle with your choice of garnish or seeds
  • heat 1 tsp butter in a frying pan
  • add one naan cook on either side for around 3-5 mins each till golden brown patches appear
  • place in the oven on the oiled tray
  • repeat with second naan
  • cook in oven appx 5-10 minutes
  • remove from oven and wrap individually in foil for about 3 minutes to steam a little and make the naan soft
  • cut and serve

Kashmiri Naan Recipe

Kashmiri Naan Ingredients:

For Dough

  • 6 cups All-Purpose White Flour
  • 2 cups Whole Milk
  • 1 Egg
  • 1/2 tsp Baking Powder
  • 2 tsp Sugar (granulated)
  • Oil
  • Salt (to taste)

For Stuffing

  • 1 cup Sugar (granulated)
  • 1/2 cup Cashews
  • 1/4 cup Almonds
  • 1 cup Maraschino Cherry (well drained)

How to make Kashmiri Naan:

For Making Dough

  • Combine all the ingredients listed for making dough and mix them well. You can use a sturdy mixture or your hands to do that.
  • Add 1-2 tbsp water and mix thoroughly to make the dough smooth and pliable.
  • Once the dough is ready, transfer it to a large bowl and cover it. Set it aside for a few hours in a warm place.

For Making Stuffing

  • Grind the ingredients listed to make the stuffing into a smooth paste, in a food processor.

Making the Naan

  • Divide the dough into 14 equal parts.
  • Using your hand or a rolling pin, roll a piece of dough to make a thin circle.
  • Place some stuffing on the centre of the dough circle. Fold the edges of the dough over the stuffing and pinch them together so that the stuffing doesn’t fall down. Use your hands to press the dough into a large circle.
  • Preheat the broiler at a high temperature.
  • Heat a cast iron skillet over very high heat, till it is very hot.
  • Place a stuffed dough circle on to the skillet and immediately keep the skillet under the broiler.
  • Cook for about 5-6 minutes, or till it turns golden brown in color.
  • Remove the naan from the oven and follow the same process to make more naans.

Keema Walay Naan Recipe

Ingredients for Keema Walay Naan

Keema Walay Naan Recipe

  • 6 cups white flour, maida
  • 6 teaspoon milk powder
  • 1 cup evaporated milk
  • 6-7 teaspoons sugar
  • 200 grams oil or margarine
  • 2 teaspoon baking powder
  • 3 teaspoon yeast
  • 1 eggs
  • 1 kg meat, mince (Keema)
  • 1 tablespoon ginger paste
  • 2 teaspoon red chili powder
  • 1 teaspoon salt
  • 1.5 teaspoon garam masala powder
  • 2 tablespoon anardanna, ground
  • 1 teaspoon coriander seeds ground
  • 2 medium onion, finely chopped
  • 4-6 green chilies
  • 1/2 cup coriander leaves, chopped

How to make Keema Walay Naan

  • Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes
  • With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.
  • Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.
  • Lightly grease several baking sheets.
  • On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 – 7 inches in diameter.
  • Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.
  • Remove the nan from the baking sheet and serve at once.
  • Serve with yogurt and mint chutney
  • Roll out into flat round shape and make sure it is as thick as a pizza’s crust.
  • Bake in oven at 350′ and take it out when it is light brownish color.
  • Try our simple Nan or may be Ghobi ka Paratha

Serves 6 people – Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Naan Pizza Recipe

Naan Pizza Ingredients

  • Naan Pizza Recipe
    Naan Pizza Recipe

    1  (8-inch-long) naan

  • 2 teaspoon(s) tomato puree (chopped and sieved tomatoes) from a jar or other tomato sauce
  • 1/2 cup(s) drained mixed mushroom antipasto from a jar
  • 1/2 cup(s) roughly chopped fontina
  • 3 stalk(s) fresh thyme

How to make Naan Pizza

  • Preheat over to 425 degrees F. Lay the naan on a baking sheet lined with baking parchment, aluminum foil, or Silpat.
  • Spread tomato puree or sauce over the naan, then tumble over the drained mushrooms and sprinkle over the chopped cheese before finally strewing with the thyme leaves stripped from the stalks.
  • Cook in the oven for about 5 minutes, by which time the cheese should be bubbling and melted. Be careful not burn your mouth.

Serves: 1

Garlic Naan Recipe

Garlic Naan Ingredients

  • Garlic Naan bread Recipe Image3 cups (450g) plain flour
  • 1 tsp dried yeast or baking powder
  • 1 tsp salt
  • 1 tsp caster sugar
  • 1/2 cup (125ml) warm water
  • 1/2 cup (125g) natural yoghurt
  • 1 egg, lightly whisked
  • 80g ghee
  • 2 tsp nigella seeds
  • 2 garlic cloves, finely chopped

How to make Garlic Naan

  • Combine the flour, yeast, salt and sugar in a large bowl. Whisk the water, yoghurt and egg together in a small jug. Add to the flour mixture and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 5 minutes or until mixture is smooth. Place in a bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes to rise.
  • Use your fist to punch down the dough. Add half the ghee to the dough and knead for a further 5 minutes or until ghee is well incorporated into the dough.
  • Preheat oven to 180°C. Place an oven tray or pizza stone into the oven to preheat.
  • Meanwhile, melt the remaining ghee in a small saucepan over low heat. Add the garlic and cook for 30 seconds or until aromatic. Remove from heat.

Preparation Time: 20 – 50 minutes
Cooking Time: 15 minutes
Makes:  8