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Garlic-Butter Naan

 
One serving costs about $0.43

$0.43 per serving

47 people like this recipe

47 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian fingerfood,antipasti,bread,starter,snack,appetizer,antipasto,hor d'oeuvre asian,indian
spoonacular Score:50%

Spoonacular Score: 50%

 

Garlic-Butter Naan is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 4 servings with 464 calories, 10g of protein, and 22g of fat each. For 43 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe from Foodista requires sugar, nonfat greek yogurt, butter, and garlic. 47 people have made this recipe and would make it again. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes about about 45 minutes. With a spoonacular score of 50%, this dish is solid. garlic naan , how to make garlic naan on stove top and oven, Garlic Naan, and Garlic Naan are very similar to this recipe.

Naan works really well with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Laurenz V Singing Gruner Veltliner. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 16 dollars per bottle.

Laurenz V Singing Gruner Veltliner

A very attractive fruit bouquet yields apple, peach and citrus aromas along with a typical Veltliner spiciness and a touch of white pepper. The soft and juicy palate is supported by fine acidity. It sings on the palate!

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups ice water
ice water
0.33 cups
0.33 cups nonfat greek yogurt
nonfat greek yogurt
0.25 cups
0.25 cups canola oil
canola oil
1 large
1 large egg yolk
egg yolk
2.25 cups
2.25 cups flour
flour
0 tsps
0 tsps sugar
sugar
0.5 tsps
0.5 tsps yeast
yeast
0.25 tsps
0.25 tsps salt
salt
2 Tbsps
2 Tbsps butter
butter
1 clove
1 clove garlic
garlic
0.5 cups ice water
0.5 cups
ice water
0.33 cups nonfat greek yogurt
0.33 cups
nonfat greek yogurt
0.25 cups canola oil
0.25 cups
canola oil
1 large egg yolk
1 large
egg yolk
2.25 cups flour
2.25 cups
flour
0 tsps sugar
0 tsps
sugar
0.5 tsps yeast
0.5 tsps
yeast
0.25 tsps salt
0.25 tsps
salt
2 Tbsps butter
2 Tbsps
butter
1 clove garlic
1 clove
garlic

Equipment

food processor
food processor
paper towels
paper towels
plastic wrap
plastic wrap
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil
food processor
food processor
paper towels
paper towels
plastic wrap
plastic wrap
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
aluminum foil
aluminum foil


Instructions

1. In a small bowl, mix together water, yogurt, 1/4 c. oil and egg yolk. In the workbowl of a food processor, pulse together flour, sugar and yeast to combine. With the motor running, slowly add the liquid ingredients to the flour. Process until combined. Let mixture rest for 10 minutes. 2. Add salt and process another 30-60 seconds. It will form a sticky dough that should clear the sides of the food processor workbowl. 3. Scrape dough out onto a floured worksurface and knead just until smooth, about a minute. Form into a ball and place in a lightly oiled bowl (large). Cover tightly with plastic wrap and refrigerate 16-24 hours. 4.After the dough has rested, turn out onto a lightly floured work surface and divide dough into 4 pieces and shape each piece into a ball. Cover lightly with plastic wrap and let rest 15-20 minutes. 5. Meanwhile melt the butter in a small saucepan, then add the garlic. Set aside. 6. Roll the first piece of dough out into a 9 inch round. Using a fork, poke the dough all over, 20-25 times. Lightly mist the top side with water. 6. Heat the remaining oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Wipe the oil out of the skillet with paper towels, then add the rolled out dough, sprayed side down and spray the other side lightly. Cover skillet and cook until spotty brown underneath, 2-4 minutes (poke any large bubbles that form). Flip naan, cook, covered, another 2-3 minutes until browned. Flip again, brush with butter, then transfer to a plate and cover with foil. While rolling out and cooking the remaining naan.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
⅓ cups nonfat greek yogurt
¼ cups canola oil
1 large egg yolk
2.25 cups flour
½ teaspoons yeast
2 tablespoons butter
1 clove garlic
Price
$0.56
$0.15
$0.23
$0.38
$0.08
$0.24
$0.07
$1.70

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

Disclaimer

Nutritional Information

Quickview
463 Calories
10g Protein
21g Total Fat
56g Carbs
7% Health Score
Limit These
Calories
463
23%

Fat
21g
33%

  Saturated Fat
5g
33%

Carbohydrates
56g
19%

  Sugar
2g
2%

Cholesterol
62mg
21%

Sodium
499mg
22%

Get Enough Of These
Protein
10g
21%

Vitamin B1
0.62mg
41%

Selenium
28µg
41%

Folate
148µg
37%

Vitamin B2
0.45mg
26%

Manganese
0.5mg
25%

Vitamin B3
4mg
22%

Iron
3mg
19%

Vitamin E
2mg
18%

Phosphorus
125mg
13%

Vitamin K
10µg
10%

Fiber
2g
8%

Copper
0.12mg
6%

Vitamin B5
0.58mg
6%

Zinc
0.75mg
5%

Vitamin A
239IU
5%

Magnesium
18mg
5%

Calcium
42mg
4%

Vitamin B12
0.24µg
4%

Vitamin B6
0.08mg
4%

Potassium
117mg
3%

Vitamin D
0.34µg
2%

covered percent of daily need

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