Best 2 Crispy Naan Bread Recipes

**Crispy Naan Bread: A Culinary Journey Through India's Beloved Flatbread**

Naan, a staple of Indian cuisine, is a soft and chewy flatbread that holds a special place in culinary history. Originating in the northern regions of the Indian subcontinent, naan has become a beloved bread enjoyed across the globe. With its characteristically puffy texture and crispy exterior, naan is a versatile culinary canvas, perfect for pairing with a variety of dishes. This article presents a collection of naan recipes that explore the diverse flavors and cooking techniques that bring this flatbread to life. From the classic plain naan to unique variations like garlic naan, keema naan, and achari naan, these recipes offer a culinary journey through the rich tapestry of Indian flatbreads. Whether you're a seasoned home cook or a novice venturing into the world of Indian cuisine, these recipes will guide you in creating perfect naan bread that will elevate your meals to new heights. So, embark on this culinary adventure and discover the delightful flavors and textures that make naan bread a beloved staple in kitchens worldwide.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY CURRY CUTLET SANDWICHES ON NAAN BREAD

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

Ingredients

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.

CRISPY NAAN BREAD

Crispy Naan Bread image

Make and share this Crispy Naan Bread recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories Yeast Breads

Time 2h15m

Yield 9 naans, 2-3 serving(s)

Number Of Ingredients 9

Ingredients

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.

Tips:

Use high-quality ingredients for the best flavor and texture.
Make sure the yeast is active and bubbly before adding it to the dough.
Knead the dough until it is smooth and elastic, about 5-7 minutes.
Allow the dough to rise in a warm place until it has doubled in size, about 1-2 hours.
Preheat the oven to the highest temperature possible before baking the naan.
Cook the naan until it is golden brown and bubbly, about 2-3 minutes per side.
Serve the naan hot with your favorite toppings, such as butter, garlic, or cheese.

Conclusion:

Crispy naan bread is a delicious and versatile flatbread that can be enjoyed with a variety of toppings. These tips will help you create perfect naan bread every time. So next time you're looking for a quick and easy bread recipe, give this one a try. You won't be disappointed!