* Exported from MasterCook *
Bread, Bacon-Chile Naan
Recipe By :Vikram Sunderam
Serving Size : 9 Preparation Time :0:00
Categories : Biscuits/Scones Bread
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup whole milk -- plus
2 tablespoons whole milk
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 large egg -- beaten
Canola oil
1 pound bacon
7 ounces mild white cheddar cheese -- shredded, (2C)
1 tablespoon crushed red pepper
Melted butter
At Bindaas in Washington DC, chef Vikram Sunderam doesn't have a
traditional tandoori oven, so why would he make a traditional naan?
This addictive flatbread is filled with bacon and cheddar cheese, in
place of the traditional cottage cheese or paneer, and then fired a
la minute in the restaurant's pizza oven. "The cheddar melts so
nicely in the naan. Plus, it's just so American," says Sunderam.
Active: 1:40
Total: 5 hrs
In a small saucepan, gently warm the milk over low heat until it
registers 110F on an instant-read thermometer, 3 to 5 minutes. In the
bowl of a stand mixer fitted with the dough hook, mix the flour with
the baking powder and salt. Whisk the egg into the warm milk and add
to the bowl with the flour. Mix on medium speed until the dough
starts to pull away from the side of the bowl, 3 minutes. Transfer to
a work surface and knead into a ball. Rub the dough all over with oil
and transfer to a lightly oiled large bowl. Cover with plastic wrap
and let rest for at least 4 hours, or refrigerate overnight.
Preheat the oven to 375F. Set a rack over a rimmed baking sheet and
arrange the bacon on the rack in a single layer. Bake until browned
and crisp, about 25 minutes. Drain the bacon on paper towels and let
cool completely. Finely chop and transfer to a medium bowl. Stir in
the cheese and crushed red pepper. Increase the oven temperature to
500F and set 2 large cast-iron skillets on the center rack while preheating.
Meanwhile, divide the dough into nine 3-oz balls and cover with a
damp kitchen towel. On a lightly floured work surface, use your
fingertips to press 1 ball of dough into a 5" round, leaving it
thicker in the center (it should look like a filled ravioli). Press a
scant 1/4 cup of the bacon-cheddar filling into the center of the
dough, then pull the edge of the dough up and over the filling to
form a ball; press the seams together to seal. Place the ball seam
side down and flatten gently with your palm. Using a lightly floured
rolling pin, roll out the ball to form a 6" round. Repeat with the
remaining dough and filling.
Working in batches, bake the naan in the hot skillets until slightly
puffed and golden, 5 to 7 minutes per batch. Brush with melted butter
and serve warm.
Make Ahead: The filling and the dough can be refrigerated separately overnight.
S(Internet address):
https://www.foodandwine.com/recipes/bacon-chile-naan
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Per Serving (excluding unknown items): 470 Calories; 27g Fat (52.2%
calories from fat); 21g Protein; 34g Carbohydrate; 1g Dietary Fiber;
71mg Cholesterol; 1277mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean
Meat; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1111