Naan (Nick Malgieri) Recipe

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Naan (Nick Malgieri)
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Ingredients
7
Count
Nutrition
343
Calories
Total time
62
Minutes
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Ingredients:

Directions:

  1. *You will need a griddle or nonstick saute pan for baking the naan, or a charcoal or gas grill.
  2. In the bowl of an electric mixer, stir together the flour, salt, and sugar.
  3. Whisk the yeast into the water and add to the bowl; use a large rubber spatula to stir the ingredients together.
  4. Place the bowl on the mixer with the dough hook and mix the dough at the lowest speed for 2 minutes; add in the oil and mix 1 minute.
  5. Scrape the dough into an oiled bowl and turn it over so that the top is oiled.
  6. Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour (you may also let it rise in the refrigerator overnight).
  7. Scrape the risen dough out onto a lightly floured work surface and use a knife or bench scraper to divide the dough into 6 equal pieces.
  8. Round the pieces of dough under your hand to make smooth spheres.
  9. Place on a floured plate or pan and cover with oiled plastic wrap; let the dough rise for about 1hour at room temperature or about 3 hours in refrigerator.
  10. To bake the naan on a saute pan or griddle—place the pan over medium heat and cover the pan with a dome-shaped cover at least 10 inches in diameter; let the pan heat while you are shaping the naan.
  11. On a lightly floured work surface, use your fingertips to press out one of the pieces of dough into a flat disk; then use the palm of your hand or a rolling pin to flatten the piece of dough to an even disk about 8 inches in diameter.
  12. Uncover the pan or griddle and place the dough on it; cover for 2 minutes and allow to bake; uncover the pan and turn the dough over to bake on the other side for 2 minutes, covering the pan again.
  13. Remove the baked naan from the pan and cover the pan and allow it to heat for a couple of minutes before pressing out and baking the next piece of dough (baking the naan one a time is time-consuming, but best for flavor and texture.
  14. To bake the naan on a grill, make a charcoal fire and allow it to burn to a covering of white ash; or preheat a gas grill and set the temperature between medium and high.
  15. Press out the pieces of dough and place on the grill all at once; if you can cover the grill, do so for about 30 seconds, and turn the naan over to bake for 30 seconds on the other side.
  16. Naan should be blistery and lightly colored, with a few dark spots.
  17. To serve: quickly brush the naan with melted butter before serving in wedges with Indian food or any highly seasoned food.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 343.24 Kcal (1437 kJ)
Calories from fat 39.3 Kcal
% Daily Value*
Total Fat 4.37g 7%
Sodium 778.69mg 32%
Potassium 105.27mg 2%
Total Carbs 65.35g 22%
Sugars 1.31g 5%
Dietary Fiber 2.95g 12%
Protein 9g 18%
Iron 0.9mg 5%
Calcium 18.4mg 2%
Amount Per 100 g
Calories 243.25 Kcal (1018 kJ)
Calories from fat 27.85 Kcal
% Daily Value*
Total Fat 3.09g 7%
Sodium 551.84mg 32%
Potassium 74.6mg 2%
Total Carbs 46.31g 22%
Sugars 0.93g 5%
Dietary Fiber 2.09g 12%
Protein 6.38g 18%
Iron 0.6mg 5%
Calcium 13.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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