Best Crispy Naan Bread Recipes

Crispy Naan Bread image

Provided by AaliyahsAaronsMum

Time 2h15m

Yield 9 naans, 2-3 serving(s)

Number Of Ingredients 9

450 g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active dry yeast
2 teaspoons sugar
150 ml milk, hand-hot
2 tablespoons vegetable oil, plus a little extra
150 ml natural yoghurt, lightly beaten
1 egg, lightly beaten

Steps:

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
Punch down the dough and knead it again and divide into 9 equal balls.
While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest. Brush the top with melted butter.
Remove the hot baking tray from the oven, grease it well with butter or oil and place the naan on to it (I cook 4 naans in one batch).
Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
Wrap the naans in a clean tea towel and serve hot.

Crispy Curry Cutlet Sandwiches on Naan Bread image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds ground lamb or turkey
1 box chopped organic frozen spinach, defrosted and wrung dry
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets
2 round tablespoons garam masala, 2 palmfuls, or other curry powder
Salt and pepper
Salt and pepper
3 to 4 cloves garlic, finely chopped
3 vine tomatoes, halved and thinly sliced
1/2 red onion, very thinly sliced
Olive oil, for drizzling
4 Naan breads

Steps:

Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat.
Combine the remaining mint with tomatoes, onions and some salt and pepper.
Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich.
Get Rachael's shopping list for this episode's recipes here.