Ingredients to make Cheese Garlick Naan at home:

Filling (Cheese Garlic):

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There are several main types of Indian bread - the most popular are:

• naan bread (yeast tortilla cake),
• chapati (it contains flour and water),
• dosha (very thin pancakes),
• paratha paratha,
• puri.

Indian bread recipes are quite simple, but the key issue is the special flour. Of course, you can also make this bread with our wheat flour, but the taste and texture will not be exactly the same as the original. But it's worth trying.

This Indian bread, lukewarm, is served with aromatic sauce and perfectly soft meat - you will lick your fingers. Chapati is ideal for meat and sauces. Indian flatbreads called capati or Indian chapatis are very similar to regular flatbreads. They are usually prepared from whole wheat flour. You can also use them as cutlery for picking up food. You can also fill them with toppings and roll them up like a roll. They can be served with various types of curries, soups and sauces, and wrapped (like tortillas) with various fillings.

Of course, the bread we make will taste slightly different from the bread in India. It depends on special flour, which is not widely available in our country. Maybe not on the first try your bread will "bloat", as it should be, but they will still be "fluffy" and tasty, so don't be discouraged. Chapati is the simplest, cheapest Indian bread, it is eaten in India in everyday life. Best baked in the Tandoori oven.

This tortilla tastes best immediately after baking.

• 1/2 kg flour
• 1 glass of water
• 1/2 teaspoon salt

Mix flour and about 1 glass of water and 1/2 teaspoon of salt into a soft, but not sticky dough. It should come off your hands and be easy to form. Roll the dough into a ball, cover with a napkin, leave for half an hour to rest. We knead again.
We form small balls, which we roll out, adding flour if necessary, onto small, thin, round cakes (no more than 15 cm). We fry them immediately in a very hot frying pan without fat.

Remove from the pan when dry and well done - a few seconds on each side. Now for a minute we put them directly on the gas flame. The cakes then smoke, you just need to be careful, because they burn easily. Serve immediately, very hot.

In Indian cuisine, bread is served for every meal and every meal. In the north of India it is precisely capati.

Indian naan flatbread

Naan flatbreads are also an Indian dish. They are baked classically in a special oven called tandoor. You can serve them for breakfast or to complement dinner, such as chicken curry.

It's hard to imagine a visit to an Indian restaurant without the taste of freshly baked, flavored tortillas called naan. The oblong naan cakes, made from yeast dough, traditionally cooked in a clay tandoor, are served while still warm to complement various Indian dishes. Even without a special oven, we can successfully cook delicious and aromatic naans in a regular home oven. Naan can be fortified with coriander, cumin, black pepper and garlic to taste. Indian naan bread goes well with curries and dense plant-based sauces and meats.

Naan tortillas - recipe

• 1 egg,
• 200 ml of milk
• 400-450 gr flour + some flour for kneading,
• 20 g sugar
• a spoonful of salt
• 2 tablespoons oil
• a handful of black cumin (optional)

Heat the oven to 220 ° C. Place a baking sheet in it to warm up. Shake the egg with a fork and combine with milk. We mix flour, sugar and salt. Pour the liquid ingredients over the bulk and knead the dough. Leave on for 15 minutes. Add butter to the dough and knead again. Separate from it pieces the size of a ping-pong ball and roll them into flat cakes with a diameter of 10-15 cm. Add black cumin seeds to the dough so that they do not fall off after baking - 1/4 teaspoon is enough. Place the naan bread on a preheated baking sheet covered with baking paper and bake for 5-7 minutes, until lightly browned and bubbles appear.

Indian naan flatbread with cheese and garlic

Using the same recipe, you can make naan cakes with cheese and garlic, for this, put a little grated cheese and garlic in the rolled dough, fasten the edges and roll it out again. After baking as described above, you can also fry the nann cake in a skillet.

• one and a half cups wholemeal wheat flour (preferably for chapatis),
• half a glass of white flour,
• 5 tablespoons of butter.

Sift the coarse flour, add two pinches of salt and gradually pour in warm, but not hot water (2/3 cup), and then knead the dough like dough for dumplings. Knead for 5 minutes. The dough ready for paratha should be smooth. Wrap it in a damp cloth, cover with foil, cloth and leave for half an hour.

Melt the butter in a saucepan. Knead the dough again, roll it into a roll and divide into 15 equal parts. Cut into pieces, roll up balls, roll each in flour and roll not too thin (3 mm thick). Thinly spread each cake with melted butter and fold in half.

Smear again and fold in a quarter and roll out thinly. Put a Teflon frying pan on medium heat, and when it warms up, fry for about 2 minutes until golden brown. When the Paratha cake turns golden, it should be spread with ghee - it should swell and exfoliate.

The paratha is served warm to keep it warm, you can keep it covered in foil in an oven preheated to 60 degrees.

Puri bread - recipe

• 2 cups of flour,
• half a glass of bran,
• 2 tablespoons butter
• 3/4 cup milk
• 1 liter of oil for frying.

Pour flour, bran, half a teaspoon of salt into a bowl and mix thoroughly. Heat oil in a small saucepan, add milk, bring to a boil and remove from heat. Wait for the mixture to cool.

Gradually pour cool milk into flour and knead a smooth dough, the table can be greased with a little oil. After three minutes, divide the dough into 16 equal parts, form into balls, which are then rolled out into flat cakes 2 mm thick.

Fry the puri in oil so that the dough does not stick to your hands, grease them with butter without flour. Heat oil in a saucepan - when a piece of dough thrown into it immediately rises to the surface, this means that you can start frying.

Put the puri carefully in the oil - they float quickly, so "immerse" them with a slotted spoon and let them float again. After that, we turn them to the other side and when the lower part is golden, we take it out. The whole operation takes about 1.5 minutes.

Dosa bread - recipe

Dosa making is a kind of art. The dish comes from South India. This bread is made from rice flour and lentil flour. You can also make dosa with wheat flour.

• 1 and 3/4 cups whole wheat flour
• 1 teaspoon baking powder
• 5 tablespoons of vegetable oil
• a pinch of salt.

Sift flour into a bowl, add 1 teaspoon salt and baking powder. Then pour in 2 cups of warm boiled water and mix everything thoroughly. The dough will be like pancakes, but denser. Cover the bowl of dough with a cloth and leave in a warm place for an hour. Then stir again.

Preheat the Teflon pan well. After it has been properly heated, pour in the dough using wooden spoons and spread it thoroughly on the surface. The dough should be thin.

When the dosa is fried on one side, you need to fry it for another minute on the other side. Dosu is best kept in a pile in an airtight container. It is peeled off with your fingers and dipped in sauces, or you can fill the dosa like pancakes.

Soft and flavorful, crispy naan (nan) cakes are a substitute for bread in India. They are based on wheat flour dough, yeast and yogurt, and mashed potatoes, vegetables, fruits or cheese are added as filling. Naan is usually sprinkled on top with caraway seeds, sesame seeds, herbs. The flatbreads are consumed with soup or tea, and the locals dip them in the sauce of the main course (for example, fish curry or chicken tikka masala).

At home, naan is baked in a tandoori clay oven at a high temperature. But the cakes made according to the traditional Indian recipe will still turn out delicious, even if they are baked in the oven or fried in a cast-iron pan with butter.

Travelers who have visited India especially note the taste of Cheese Garlic Nan flatbreads. They are filled with soft paneer cheese, herbs and garlic. Their taste conquers everyone at once - crunchy on the outside, soft on the inside, fragrant ... perhaps the best cakes in the world.

Let's try to cook this miracle of Indian cuisine and we.

Necessary products

To make cakes you will need:

• 2.5 cups wheat flour;
• 150 unsweetened yogurt;
• 100 g of milk;
• dry yeast - 2 tsp;
• olive oil - 3 tablespoons;
• sugar - 1 tsp;
• salt - 1 tsp;
• baking powder - 1 tsp;
• 250 g cream cheese (e.g. Philadelphia)
• 2 cloves of garlic;
• 50 g butter;
• chopped greens: dill or cilantro or parsley;
• 30 g sesame seeds.

You will need some vegetable oil to grease the baking sheet. Instead of yogurt and milk, you can take 250 g of kefir 3.2% fat.

Naan flatbread making process

If you plan to bake Cheese garlic nan cakes for dinner, then you need to start the cooking process in the morning. The dough should be allowed to stand for 2-3 hours before baking.

So, let's start cooking.

Step 1. In a bowl, mix 2 cups of flour sifted through a sieve, dry yeast, salt, sugar and baking powder (you can use baking soda).

Step 2. Add yogurt and mix thoroughly.

Step 3. Pour warm milk in a thin stream and knead the dough until smooth.

Step 4. Add olive oil and, if necessary, a little more flour. The dough should be firm and elastic, not sticking to your hands. Cover the bowl with a towel or lid and leave in a warm place for 2-4 hours.

Step 5. After a while, the dough will approximately double in volume. After that, knead it with your hands again, adding flour. At this time, we turn on the oven at a temperature of 2500C (upper and lower heating) - we create conditions that are as close as possible to those in an Indian tandoori oven.

Step 6. Preparing the filling. Transfer the cream cheese to a small but deep bowl. Add chopped herbs and garlic there. Mix everything thoroughly with a fork until smooth.

Step 7. Divide the dough into 10 small or 5 large equal parts (depending on the size of the cake you want to get). Sprinkle them with flour.

Step 8. Roll out a piece of dough with a rolling pin into a round layer. We focus on the middle, the edges can not be rolled out much.

Step 9. Put 1-2 tablespoons in the center of the cake. filling, distributing it evenly over the entire surface, a little short of the edges.

Step 10. Bend the edges to the center, covering the cheese with them on top.

Step 11. Form a cake close to a round shape - first with our hands, evenly distributing the cheese and dough, then with a rolling pin. Roll out very carefully so that the dough does not break and the cheese does not come out.

Step 12. The resulting cake is carefully removed from the table and transferred to a baking sheet greased with vegetable oil. You can pierce it with a fork from above in several places.

Step 14. In the microwave oven, melt the butter and add half a teaspoon of fennel or caraway seeds to it.

Step 14. Place a baking sheet with cheese cakes in a hot oven for 5-7 minutes. It is better not to leave the oven at this time, so as not to miss the moment when they are ready - the naan cakes brown very quickly and immediately begin to burn. Already at this stage, a delicious scent appears that awakens the appetite.

Step 15. Lubricate the toasted, hot cakes with butter and spices and sprinkle with sesame seeds on top.

We are waiting for them to cool down and ... enjoy.

Enjoy your meal!

Indian naan flatbread is a very tasty bread: a flat flatbread with a tender crust, rich, fluffy and soft, sometimes with an appetizing filling. A real authentic naan is elongated and cooked in a tandoori (a very hot clay oven). Naan refers to the Indo-Persian Muglai cuisine common in northern India. Kashmir, Punjab, Delhi, Himachal Pradesh, as well as Kathmandu and Nepal are the regions where this bread has been eaten since the times of the Mughals to the present day. In other Indian states, naan is also baked, and restaurants are on the menu and offered to tourists.

Most popular fillings

The recipe for unleavened yeast bread made from wheat flour includes yogurt and milk, as well as spices. Flatbread stuffed with herbs, cheese, vegetables and meat is a favorite dish of many foreign travelers.

To make naan an even more nutritious dish, various vegetables, fruits, herbs and spices are added to the filling.

Tortillas are often served with the following additives:

• vegetable naan stuffed with vegetables;
• kashmir naan with fruit filling;
• cheese naan with cheese inside;
• potato-naan with mashed potatoes;
• butter naan with butter inside;
• potato-cheese-naan with potatoes and cheese;
• cheese garlic naan stuffed with cheese and garlic.

Indian bread is a variety of tortillas, usually made from unleavened dough. All of them are baked from a certain type of flour according to the original recipe. The cooking method is so well developed that it resembles a ritual. Tortillas are included in the daily menu, so every Indian woman is obliged to learn how to cook them.

Naan flatbread differs from others in that its dough contains yogurt and yeast... In addition, it is made from premium wheat flour, while other Indian tortillas are often dough with legume flour. For example, Atta whole grain flour is produced on stone millstones and can be bought only in India. Products made from this flour are almost impossible to reproduce at home, while delicious Indian naan bread can be baked in the oven or cooked in a cast iron pan without any problems.

Baking in a pan

This recipe for Indian tortillas can be used for regular naan bread, and can also be used to make stuffed tortillas.

It takes quite a long time to bake bread according to a recipe containing dry yeast: the dough rises for about four hours. If you use fresh yeast, the dough will do in 2 hours.

Products for classic Indian bread

This traditional Indian bakery will require:

Cooking process

Combine the sifted flour with baking powder, salt and a teaspoon of sugar in a kneading bowl.

Dissolve the yeast in a glass of warm water with 1 teaspoon of sugar, wait until it reacts. Once the mixture is frothed, add the yogurt and olive oil and stir thoroughly. Kneading the dough: add the sourdough, caraway seeds and fennel seeds to a bowl of flour, first you can use a fork, then work with your hands.

Properly kneaded dough is an essential element of delicious Indian bread... The water should be added gradually as needed for such cakes. The dough should be soft and slightly sticky to your hands. Usually, the dough is kneaded with the base of the palm, pressing on it, then folded in half and so they achieve complete homogeneity and elasticity. Hands and dough should be lightly sprinkled with flour.

If you are going to mix the dough using the pressure method, then the technology is different. Use the knuckles of your clenched hand to roll over the dough, sometimes turning it over and rolling it up with a roll. If the dough is tight, add water to the bottom of the bowl. The finished dough, when pressed with a finger, restores its shape. Otherwise, add water and continue to knead until tender.

The dough is covered with a damp towel or wrapped in plastic wrap and left to rise for 2-4 hours in a warm place.

Before rolling out the tortillas, stock up on two bowls: one with cold water, the other with flour, and a cup of ghee.

How to roll a naan

Divide the dough into six balls and roll each of them in flour... When rolling the ball, you need to try not to touch the top of the cake. Its bottom should be compacted, where the dough forms a seam.

Next, cakes are formed, giving the naan the shape of a drop: 20 cm in height, 10 cm in width, thickness not more than 0.7 cm. At the top, the cake should be narrower and, usually, it is stretched a little more, holding it by one edge by weight.

From a professional baker's point of view, a rolling pin is not the right tool for yeast dough... The workpiece is formed by stretching it in the hands to the required size. Since this Indian bread is fluffy and fluffy, there is no need to press down on the cake with your fingers. It is enough to pierce the top of the cake in several places with a fork.

We take a thick-walled cast iron pan with a non-stick coating. It requires an appropriately sized lid. Ideally, you should create the same cooking conditions as in a tandoori oven.

Hands should be wetted in cold water and gently transfer the naan to a hot pan, wait literally one minute and turn the cake over. Cook the naan for another 30 seconds with the lid closed.

Freshly baked tortillas are greased with ghee... Take a silicone brush, a cup of ghee and sprinkle spices, sesame seeds, or sea salt on top of a thin layer of butter as you wish. Transfer the finished baked goods to paper napkins - they will absorb excess fat.

Naan with cheese and garlic in the oven

These tortillas can be made from the same dough from which traditional Indian naan bread is baked. A very plastic dough for cheese garlic naan is made according to the recipe below. Stuffed tortillas work well and can be stored and eaten for up to two days, while regular Indian bread tastes only freshly baked.

Ingredients for cooking

For cooking we need:

• Flour - 300 g;
• Natural yogurt - 125 g;
• Olive oil - 3 tbsp l .;
• Fast acting yeast - 0.5 bag;
• Water - 0.5 cups;
• Fast-acting yeast - ½ pack;
• Paneer or soft Philadelphia cheese - 50 g;
• Salt - 1 pinch;
• Garlic and herbs for the filling.

For greasing cakes:

• Ghee - 2 tbsp l .;
• Garlic - 2 cloves;
• Dill - to taste;
• Cumin - 6 pinches.

Baking cheese garlic naan

In a deep bowl, combine the sifted flour with the yeast and salt. Pour the olive oil, then the yogurt into the flour bowl. Then we begin to gradually add warm water and mix the dough with a fork.

Knead the dough with your hands until you achieve uniformity and elasticity. Cover the bowl with the dough with a towel and leave in a warm place. The dough should double in size. Roll the dough and divide into eight pieces, form into balls and sprinkle with flour.

Roll out thinly and spread in the middle of 1 tbsp. l. cheese mixed with herbs. We distribute the filling so that it does not reach the edges. We begin to wrap the edges of the cake towards the center. Roll it out again and give it an oval shape..

The secret to successful cakes

The bottom should not stick or burn, so the oven must be heated to a temperature above 225, but less than 275 degrees. The top of the cake should not be baked before the bottom, so it should be cooked in a convection oven that maintains an even temperature. Some chefs cook naan on a stone for pizza, but there is also a “bread oven” - refractory earthenware with a high lid, using which you can get very good quality baked goods even in a conventional oven.

The ceramic cookware must reach the baking temperature... This usually takes half an hour after the oven has fully warmed up. If you can simulate the conditions for baking tandoori bread in your own oven, you will have a delicious crunchy naan with cheese and garlic.

You can bake naan in this way: first, fry the cake for a few minutes on one side in a frying pan, then send it to a ceramic baking sheet in a heated oven. Cover it with foil, and after a couple of minutes, remove the garlic naan from the oven and brush it with a mixture of ghee, garlic and spices.

Where to taste real naan

According to traditional beliefs, Indian bread should be eaten hot with your hands, and a flat cake should be used instead of a plate.

If you are going to visit India, you should definitely try Indian flatbread made by a master of their craft according to his own recipe. Naan with cheese and garlic is incredibly popular with Russian tourists. It can be ordered as a separate dish, but you should not overuse such high-calorie pastries.

Oh Indian food! I am ready to sing an ode to her, because in this country a vegetarian can feel like a gastronomic paradise. There is a whole army of those who do not eat meat, fish and any products, upon receipt of which animals are killed or maimed. It is estimated that between thirty and forty percent of the country's population prefers plant-based foods. Indian food recipes are incredibly rich. At one time, the Mughals brought recipes from their own, no less rich Muslim tradition to it. All dishes are bright flavored, buttery, curried and spicy. If you are not a fan of a fire in the mouth, always mark "Know spicy!" When ordering, otherwise your meal can become a real test and not bring the promised pleasure.

1. Tali, or thali
The word itself in translation means a tray. However, in the southern states of India, such as Tamil Nad, this dish is served on a large banana leaf. The main ingredient in thali is boiled rice. Around him in small bowls will be dal (spicy bean soup), chapatis (thin unleavened flatbread made from wheat flour), papad, or papadam (thin lentil flour flatbread), sabji (stewed vegetables), raita (salted yogurt with vegetables , onions and herbs). The ingredients of thali can vary depending on the state in which you decide to order it. This is one of the cheapest and most affordable Indian food. At many establishments, you will get any thali supplement for free. Later, some grateful cow will eat your banana plate.

2. Masala dosa
Most often in the states of South India (for example), masala dosa is breakfast. A large, crispy, very thin fried tortilla made from lentil or rice flour, served with two obligatory sauces. Chutney is a spicy fruit and vegetable mixture, often with coconut flakes. Sambar is a sauce made from lentils and any vegetables that are usually added in a particular region. It is these sauces that give the main taste to the unleavened cake. Inside the masala dosa are stewed vegetables: tomatoes, potatoes, onions and, of course, spices.

3. Palak paneer
Holy turmeric, how wonderful this dish is, in which the main components are homemade paneer cheese and spinach. Large pieces of cheese, rolled in flour, are fried in oil with spices. Spinach is cooked separately with cream. Then the two parts of the dish are combined into one - a thick, oily substance of the most delicate taste is obtained, ideally combined with boiled rice for those who are used to eating better.

4. Tortilla with cheese and garlic, or cheese garlic naan
In some Turkic languages \u200b\u200bthe word “nan” means bread. In India, it is a wheat flour tortilla fried in a tandoori oven. Nan is served with many dishes, and it can also become an independent unit on your table. Season it generously with cheese, garlic and herbs, brush with butter, and try not to eat your own fingers.

5. Pakora
Pakora is an Indian fast food, the most frequent dish at various festivals Cooking it is as easy as shelling pears. A huge vat of boiling oil is placed under the canopy, any vegetable or even fruit (pepper