How to make Sundried Tomato And Spinach Naan -
Soft Naan with a spread of spinach and sundried tomato paste on it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Sundried Tomato
Cuisine : Indian
Course : Breads
For more recipes related to Sundried Tomato And Spinach Naan checkout Naan, Baguette, Bread Rolls, Pita Bread . You can also find more Breads recipes like Adai Pita Bread - SK Khazana Mooli ka Parantha Black Gram Sattu Roti
Sundried Tomato And Spinach Naan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sundried Tomato And Spinach Naan Recipe
Refined Flour 4 cups
Sundried Tomato 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1
Milk chocolate 1 cup
Yogurt 2 tablespoons
Oil to grease brinjals 3 tablespoons
Sundried tomatoes, chopped 1 cup
Dried red chillies 2
Fresh spinach leaves (palak) blanched 20-25
Garlic 2 cloves
Butter 2 teaspoons
Method
Step 1
Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl .
Step 2
Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough.
Step 3
Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.
Step 4
Puree the sundried tomatoes with red chillies, one tablespoon oil and salt.
Step 5
Set aside.Puree blanched spinach with garlic, one tablespoon oil and salt and set aside. Preheat oven to 200 ºC/ 400 ºF.
Step 6
Divide the dough into eight portions. Shape into balls.
Step 7
Place a dough ball on a flat surface and press the sides first and then the centre.
Step 8
Gently pat into a round shape of about six inches diameter. Stretch it from one side to get an oval shape.
Step 9
Using fingertips, dab a little sundried tomato paste on one end and spinach paste on the other end.
Step 10
Bake in the preheated oven till the naan is crisp and brown on both sides. Serve hot drizzled with butter.
Nutrition Info
Calories : 3159 Kcal
Carbohydrates : 429.3 gm
Protein : 70.3 gm
Fat : 128.5 gm
Other : Zinc- 4.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
