Naan

Name: Naan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 532 milliliters bread flour, divided; 4 Tbsps cornmeal, divided; 1 teaspoon dry yeast; 118 milliliters plain low-fat yogurt; 1 Tbsp olive oil; 1 teaspoons sea salt; 177 milliliters warm water (100° to 110°); 237 milliliters whole wheat flour

Naan might be just the Indian recipe you are searching for. This hor d'oeuvre has 227 calories, 8g of protein, and 3g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up olive oil, cornmeal, yogurt, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in yogurt. Lightly spoon flours into dry measuring cups; level with a knife.

Ingredients you will need

Yogurt

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 1/2 cup bread flour and whole wheat flour to yeast mixture; stir with a whisk until smooth. Cover and let rise in a warm place (85), free from drafts, 2 hours (batter will be bubbly, lacy, and weblike).

Ingredients you will need

Bread Flour

Yeast

Equipment you will use

Whisk

Stir in salt and oil.

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Salt

Cooking Oil

Add 1 1/2 cups bread flour (1/2 cup at a time); stir with a wooden spoon (dough will become very difficult to stir).

Ingredients you will need

Bread Flour

Dough

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Wooden Spoon

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Ingredients you will need

Bread Flour

Dough

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 2 hours or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.)

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Cooking Spray

Dough

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Bowl

Place pizza stone on the bottom rack in oven. Preheat oven to 50

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Pizza Stone

Oven

Punch dough down; turn out onto a lightly floured surface. Cover and let rest 5 minutes.

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Dough

Punch

Divide dough into 8 equal portions. Working with 1 portion at a time, (cover remaining dough to keep from drying), stretch each portion into a 6-inch oval. Cover and let rest 5 minutes.

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Dough

Make indentations in top of dough portions using the handle of a wooden spoon or your fingertips; cover and let rise 20 minutes.

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Dough

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Wooden Spoon

Place 2 dough portions on the back of a pizza peel dusted with 1 tablespoon cornmeal. Slide onto preheated pizza stone or baking sheet lined with parchment.

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Cornmeal

Dough

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Baking Sheet

Pizza Stone

Bake at 500 for 6 minutes or until lightly browned. Repeat with remaining dough and cornmeal.

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Cornmeal

Dough

Equipment you will use

Oven

Serve immediately.

Equipment

Ingredients

Servings:

532milliliters

bread flour, divided 4Tbsps

cornmeal, divided 1teaspoon

dry yeast 118milliliters

plain low-fat yogurt 1Tbsp

olive oil 1teaspoons

sea salt 177milliliters

warm water (100° to 110°)237milliliters

whole wheat flour

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.