Mint, Fennel and Garlic Naan
Basic Information
- Servings: 10
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 83.36
- Health score: 39.00
- Weight Watcher points: 7.00
Summary
If you have around 45 minutes to spend in the kitchen, Mint, Fennel and Garlic Naan might be a great lacto ovo vegetarian recipe to try. One serving contains 233 calories, 10g of protein, and 5g of fat. This recipe serves 10. For 55 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person were glad they tried this recipe. A mixture of brown sugar, f water, nutritional yeast, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. It works well as a very budget friendly hor d'oeuvre. Only a few people really liked this Indian dish. With a spoonacular score of 75%, this dish is solid. Try garlic naan , how to make garlic naan on stove top and oven, garlic naan , how to make garlic naan on stove top and oven, and garlic naan , how to make garlic naan on stove top and oven for similar recipes.
Ingredients
brown sugar1 tablespoon
flax meal0.25 cup
garlic4 cloves
warm milk2.75 cups
mint and fennel leaves0.5 cup
nutritional yeast4 tablespoons
salt10 servings
unbleached flour3 cups
f water0.5 cup
rapid rise yeast4 teaspoons
Instructions
Step 1
Making the dough: In a large bowl, add the rapid rise yeast, brown sugar and lukewarm water and allow to sit for 5 minutes till frothy
Step 2
Add the salt, flax meal, nutritional yeast, flour, chopped up herbs, garlic, plus a little milk at a time, and knead to a smooth elastic dough; place in an oiled bowl, cover, and allow to rise in a warm place until doubled in volume - I leave it by the heating vent or in a slightly warm oven (oven turned off, of course)When ready to cook, divide into 10 or 12 balls - bigger balls makes fewer but larger naans, as expected
Step 3
Roll each ball out, one at a time, to a quarter inch thick round; fold once to form semicircle, fold again to form a rough triangular shape; roll with rolling pin to about -inch thick and keep covered till ready to cook
Cooking the Naan
Step 1
Heat a cast iron skillet to high heat; brush one side of the naan with water, place the damp side down on the hot skillet and leave it undisturbed for a minute or so till bubbles form on the top surface
Step 2
Remove from skillet, flip and transfer to the roti-wirework and place the uncooked side over open flame of gas stove till it is cooked through, but not charred;Alternately, flip and cook on the cast iron skillet till done
Categories
Cuisines: Indian, Asian
Dish Types: fingerfood, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: lacto ovo vegetarian