India > Bread > Naan > Klonji Naans

Klonji Naan with Spinach and Feta Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1/4 cup warm water
- 2 tablespoons kalonji (black onion) seeds
- 2 cups fresh spinach, chopped
- 1/2 cup feta cheese, crumbled

Special Equipment Needed:
- Large bowl
- Rolling pin
- Baking sheet
- Spatula

Step-by-Step Instructions:
1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the yogurt, oil, and warm water.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. Knead the dough for 5 minutes, then cover and let it rest for 10 minutes.
5. Preheat the oven to 375°F.
6. Divide the dough into 8 equal portions.
7. Roll each portion into a circle about 8 inches in diameter.
8. Sprinkle each circle with kalonji seeds, spinach, and feta cheese.
9. Place the circles on a baking sheet and bake for 15 minutes, or until golden brown.
10. Serve warm.

Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 375°F
Serving Size: 8 servings

Nutritional Information (per serving):
Calories: 230
Fat: 9g
Carbohydrates: 28g
Protein: 7g

Substitutions for Ingredients:
- Plain yogurt can be substituted with Greek yogurt.
- Vegetable oil can be substituted with olive oil.
- Kalonji seeds can be substituted with sesame seeds.
- Spinach can be substituted with kale or Swiss chard.
- Feta cheese can be substituted with goat cheese.

Variations:
- Add other vegetables such as bell peppers, mushrooms, or zucchini.
- Add other herbs and spices such as garlic, oregano, or cumin.
- Add other cheeses such as mozzarella or Parmesan.

Tips and Tricks:
- Use a rolling pin to roll out the dough as thin as possible.
- Use a spatula to transfer the naan to the baking sheet.
- Use a timer to ensure the naan is cooked through.

Storage Instructions:
Klonji Naan with Spinach and Feta can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Klonji Naan with Spinach and Feta can be reheated in a 350°F oven for 5 minutes.

Presentation Ideas:
Klonji Naan with Spinach and Feta can be served on a large platter with a side of hummus or tzatziki for dipping.

Garnishes:
Klonji Naan with Spinach and Feta can be garnished with fresh herbs such as parsley or cilantro.

Pairings:
Klonji Naan with Spinach and Feta pairs well with a side salad or roasted vegetables.

Suggested Side Dishes:
- Hummus
- Tzatziki
- Salad
- Roasted vegetables

Troubleshooting Advice:
- If the naan is not cooked through, bake for a few minutes longer.
- If the naan is too dry, add a few tablespoons of water to the dough.

Food Safety Advice:
- Always wash your hands before handling food.
- Store leftovers in an airtight container in the refrigerator.
- Reheat leftovers to an internal temperature of 165°F.

Food History:
Naan is a traditional Indian flatbread that has been around for centuries. It is typically served with curries and other dishes.

Flavor Profiles:
Klonji Naan with Spinach and Feta has a savory flavor with a hint of sweetness from the sugar and a hint of spice from the kalonji seeds.

Serving Suggestions:
Klonji Naan with Spinach and Feta can be served as an appetizer or as a side dish.

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Taste: Savory, Tangy, Herby, Cheesy, Nutty