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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sure your breadmaker is clean and add the ingredients in the order the manufacturer suggests. | 2. Mix on the dough setting. | 3. When ready to cook the naan (just before serving), knead for another 50 strokes and then divide into naans (make them as big or as small as you like). | 4. Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan). | 5. Use oil spray to stop them from sticking. | 6. Preheat a grill/broiler. | 7. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). | 8. Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden. | 9. Serve immediately with hommous, beans, curry or just eat them by themselves. | 10. Alternatively, you can let them cool and then freeze them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	200			0.0	0.0	0.0	0.0
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
active yeast	1	teaspoon		200.25	0.0	44.55	1.125
wheat flour	225			91800.0	19431.9	3566.7	675.0
self rising flour	225	g		200.25	0.0	44.55	1.125
salt	1 1/2	1/2		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
garlic	3 -4	cloves	chopped	0.0	0.0	0.0	0.0
coriander	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

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