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Khameera Naan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.1538
Energy (kCal)2583.397
Carbohydrates (g)519.7181
Total fats (g)27.332
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make khameer 1 night before. | 2. Sieve flour and salt, add aniseeds and butter. | 3. Mix well. | 4. Gradually, add egg, warm milk and khameer. | 5. Knead well. | 6. Cover and leave the dough in a warm place for 2 hours. | 7. Divide the dough into 10 parts. | 8. Shape them into balls with the help of dry flour. | 9. Cover and leave them for 15 minutes. | 10. Flatten each ball into a pancake by tossing it from one hand to the other. | 11. Now pull one side gradually to make a triangle or oval shape. | 12. Brush with ghee and sprinkle poppy seeds on one side and a little warm water on the other. | 13. Stick the moistened surface of the pankcake to the hot wall of the clay oven (tandoor). | 14. You can use an electric or gas tandoor or you can use a griddle after applying warm water and ghee. | 15. Place the pancake on a hot griddle, the moistened side down. | 16. When the lower surface is baked, invert the griddle along with naan over direct heat. | 17. Allow the upper surface to cook. | 18. Serve with any barbecued dish. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    egg 1 beaten 71.5 0.36 6.28 4.755
    milk 10 tablespoons 91.5 7.17 4.725 4.905
    khameer 3 teaspoons - - - -
    salt 1 teaspoon - - - -
    poppy seed 1 teaspoon 14.7 0.7876 0.5037 1.1637
    anise seed 1 teaspoon 7.077000000000001 1.0504 0.3696 0.3339
    ghee - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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