Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon kalonji (black onion seeds)
- 1/2 cup plain yogurt
- 2 tablespoons vegetable oil
- 1/2 cup warm water
- 2 tablespoons butter
- 1/2 cup crumbled paneer
- 1/4 cup chopped fresh cilantro
Special Equipment Needed:
- Large mixing bowl
- Rolling pin
- Baking sheet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, baking powder, sugar, salt, and kalonji.
2. Add the yogurt and oil and mix until a soft dough forms.
3. Gradually add the warm water, kneading the dough until it is smooth and elastic.
4. Cover the dough and let it rest for 30 minutes.
5. Preheat the oven to 400°F.
6. Divide the dough into 8 equal pieces and roll each piece into a circle about 8 inches in diameter.
7. Spread 1 tablespoon of butter over each circle and sprinkle with the crumbled paneer and chopped cilantro.
8. Place the naans on a baking sheet and bake for 10-12 minutes, or until golden brown.
Time:
Preparation Time: 30 minutes
Cooking Time: 10-12 minutes
Temperature: 400°F
Serving Size: 8 naans
Nutritional Information:
Calories: 250
Fat: 11g
Carbohydrates: 29g
Protein: 8g
Substitutions for Ingredients:
- Plain yogurt can be substituted with Greek yogurt.
- Vegetable oil can be substituted with olive oil.
- Paneer can be substituted with tofu.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- The naans can be topped with other ingredients such as grated cheese, chopped olives, or diced tomatoes.
- The naans can be cooked on a skillet instead of in the oven.
Tips and Tricks:
- To ensure that the naans are cooked evenly, rotate the baking sheet halfway through the cooking time.
- The naans can be served warm or at room temperature.
Storage Instructions:
The naans can be stored in an airtight container for up to 3 days.
Reheating Instructions:
The naans can be reheated in the oven or on a skillet.
Presentation Ideas:
The naans can be served with a side of raita or chutney.
Garnishes:
The naans can be garnished with fresh cilantro or chopped scallions.
Pairings:
The naans can be served with a variety of dishes such as curries, dals, or vegetable dishes.
Suggested Side Dishes:
The naans can be served with a side of raita, chutney, or pickles.
Troubleshooting Advice:
- If the naans are not cooked through, increase the cooking time by a few minutes.
- If the naans are too dry, add a few tablespoons of water to the dough.
Food Safety Advice:
- The naans should be cooked thoroughly before serving.
- The naans should be stored in an airtight container and consumed within 3 days.
Food History:
Naan is a type of flatbread that originated in the Indian subcontinent. It is traditionally cooked in a tandoor, a clay oven, and is often served with curries and other dishes.
Flavor Profiles:
The naans have a mild, slightly sweet flavor with a hint of kalonji.
Serving Suggestions:
The naans can be served as an appetizer or as a side dish with curries, dals, or vegetable dishes.
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Region: Indian