Eclairs with a chocolate pudding filling and a semisweet chocolate coating on top.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr 40 mins |
| Total Time: | 2 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 generous pieces |
Ingredients
- ⅔ cup warm water (110 degrees F/45 degrees C)
- 1 teaspoon active dry yeast
- 1 teaspoon white sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- ¼ cup ghee
- 2 teaspoons kalonji (onion seed)
Instructions
- Whisk warm water with yeast and sugar until yeast is dissolved. Cover and let stand in a warm place for 10 minutes.
- Sift flour and salt three times into a large bowl. Add yeast mixture, yogurt, and 1/2 of the ghee. Mix into a soft dough, then knead on a floured surface until dough is smooth and elastic, about 5 minutes. Place dough into a large greased bowl, cover, and let stand in a warm place for 1 1/2 hours or until doubled in volume.
- Punch down dough, then knead for 5 minutes. Divide dough into six equal pieces. Roll each piece out into 8-inch rounds.
- Cover an oven tray with foil and grease the foil. Brush dough rounds with remaining ghee and sprinkle with kalonji. Cook one at a time under the broiler until puffed and lightly browned, about 2 minutes per side.
Nutrition Facts
| Calories | 237 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 393 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I searched for recipes to make Naan, which I never made before. I inadvertently mixed up ingredients from another Naan recipe with this one, so here is what happened. This recipe used 2 cups of all purpose flour versus the 4 cups of bread flour. The 4 cup flour recipe used 1 egg and since I had it out at room temperature I beat the one egg and used half in this dough. I cannot be sure what that added. I used 2 T of plain Greek yogurt. It raised nicely for the 90 minutes and I kneaded it for 5 minutes. I heated up a 10″ cast iron skillet but it smoked so I used the lightest coat of olive oil and a touch of butter. I did not time the cooking but used my judgement. I brushed melted butter on each side, sprinkled with coarse sea salt, dried parsley or fresh cilantro. The recipe made 6 slices of naan bread which I rolled out rectangularly versus a round bread. It bubbled, darkened and turned out excellent. I was really pleased. So was my husband. The bread was easily used to scoop the curry, coriander, turmeric , curry, salt and black pepper stew with collard greens, garbanzos, 1/2 c brown rice with diced tomatoes and tomato paste. One of my better dinners. The bread was delicious on its own but was super scooping the stew. Delicious.d
turned out great. Had to adjust cook time to 90 seconds.
Turned out great! Added a little garlic powder
this recipe works unbelievably well with substituting Pamela’s Gluten Free bread mix (1:1 substitution) for those with celiac disease!
This turned out really well! I made some substitutions…1 cup white whole wheat flour for 1 cup all-purpose flour, sour cream instead of yogurt, and melted butter instead of ghee. I also added a teaspoon of dried onion. I put the dough in the refrigerator overnight. About 3 hours before cooking I took the dough out to rise for about 2 hours. I then shaped the dough (It was easy to handle) as per the recipe. I used a stove top griddle , brushed with avocado oil, to cook each naan. Served with dal and curried veg. Wonderful!
this is a wonderful recipe! I omitted the onion seeds because I did not have any, but instead brushed the finished naan with garlic and ghee. I’m not a baker by any means, but this turned out great. It made six good size naan. suggestion : instead of baking, I took the advice of another reviewer and cook these in a cast iron skillet on the stove top. They were done quickly and had crispy bubbles on the outside. the only downside to doing it this way is you have to cook one naan at a time, but I think it is worth it. As they finish, just wrap the naan breads in a tea towel to keep them warm while the rest cook.
Easier than I thought. I did need to heat my water a little warmer than 110 based on the yeast I was using. Will definitely make again!
Perfect. I followed the recipe as noted.
Other than the first two pieces the rest turned out great. It tasted like the one I used to buy at the store. The kids rated it awesome!!!!!
Good recipe. my only update is that I used the bread machine to do the dough and I cooked it in the frying pan. worked out great
I use this naan recipe all the time. I leave out the kalonji, but it still turns out perfectly each time. (My husband loves it, too!)
Too dry at the recipe mix amounts. Suggest adding flour to the water/yeast mix slowly to ensure not too much flour is used in the dough.
For those who can’t get ghee, just melt a block of unsalted butter over medium heat and let it come to a boil. Eventually the water will evaporate and the milk solids will become crunchy and settle to the bottom of the pan. The liquid you’re left with is clarified butter, or ghee.
I make a number of modifications that make this work better. The kalonji seed is not necessary (and and hard to find), and softened butter works just as well as ghee. More yogurt will make for fluffier naan, and a stand mixer works just as well as doing it by hand. Also, the broiler method doesn’t work very well. Spray a flat bottom griddle with cooking spray and cook your naan balls one at a time over medium to medium high heat. Will take about 60 seconds for the first side (apply ghee/butter while it’s cooking) and 30 seconds for the second side (again, apply ghee/butter while cooking).
This was a fantastic recipe! My only problem was that i couldn’t find onion seed at my grocery store. I followed the instructions as written, except that i tried the following variations in place of onion seed: 2 naan garnished with ghee and sprinkled with kosher salt prior to broiling 2 naan garnished with ghee sprinkled with fresh parsley prior to broiling 2 naan garnished only with ghee I couldn’t name a favorite. I tried a bit of each, and my guests all loved each as well.
Very good recipe. Not quite like the bread from my local Indian restaurant, but it is close enough and very fresh. I don’t like broiling, so I baked the bread both on my foreman grill and in a 450 degree oven. Honestly, the foreman grill version, brushed with garlic and olive oil, were the best. Thank you!
Loved this recipe. I have tried numerous recipes. Hands down this is the best one taste wise. Its easy and quick. And everybody in the family likes it.
Delicious!!! You can purchase ghee and kalonji at your local Indian store, or you might be able to find them at a grocery store. You can also make ghee by melting unsalted butter over a stove top, and bringing it to a very light boil. Than you strain it into a bowl and let it firm. Although homemade ghee hardens, and doesn’t stay soft, it doesn’t have preservatives or anything. I just microwave it for a few seconds so it softens, or melt it. I made the Naan on my greased skillet, worked perfectly, and the family loved it. Definetly a keeper!
Overall we really enjoyed this. I think I screwed up on the cooking part slightly because they were a little firmer than I wanted. I read one review that suggested doing a 500 degree oven instead of 550, which I did. Maybe not on the bottom oven setting or lower to 475.
i didn’t use ghee or Kalonji, just put a dab of butter after baking.
Awesome recipe, yes I made changes, but not because Im smarter but because I didnt have the ingredients. Olive oil instead of ghee, sit for 1 hr because I had no more time, mix in food processor with plastic blade, sprinkle dried cilantro and garlic powder before cooking it then spray it with olive oil spray. Love it, lots and lots of bubbles. (Dont hate the shapes, Im not an expert)