This is a calzone using indian naan bread. I love the taste and texture of naan that bread rules. Naan cooks very fast about 1-2 minutes per side. This allows you to do a towelzone right on a skillet. I kept the filling to a minimum so that the dough would fully cook before the outside burnt. Naan can also be cooked in the oven using a pizza stone or regular baking sheet. That prolly gives an even better texture cant wait to try it. Preheat the oven to 500+ degrees though. Naan is traditionally cooked in a tandoor oven at 800+ degrees how cool is that!!! Im still in experiment mode but the cast iron skillet set on med heat seemed to do ok. About 90 seconds a side is all it took.

This is the naan recipe i started with. naan bread
Following advice from others i used plain yogurt instead of milk, cut the suger down to 3 T, and brushed the top of the naan with garlic infused oil after it was flipped. Instead of raw minced garlic mixed into the dough. Also i used all purpose flour instead of bread flour. After seeing a nice indian lady on youtube make naan and reading other recipes i decided to go with the all purpose. For vegetarian naan they leave out the egg and use oil. There also seems to be many different ratios between yogurt, milk, and water.
Here is the indian lady video. how to make naan
This vid was cool too. naan guy
The dough i made was much less sticky than i see in the videos. I tried to stay true to the recipe i followed so i kneaded the dough on a floured surface till smooth. I kept it very very wet though. The 4.5 cups flour the recipe called for is way too much i used around 3-3.5. The naan guy said a very sticky dough helps give a nice soft texture since the naan is only being cooked at 500 degrees instead of 800. Will have to experiment with that later but im thinking too sticky a dough and the towelzone might fall apart. For plain naan sticky dough might be better though.

I tried to keep from over stuffing the dough. Its also rolled out pretty thin the second picture is a stuffed towelzone ready for the skillet. The filling consisted of mistyz secret cheese dip and special homemade marinara sauce, diced ham, fresh basil, and a pinch of salt&pepper. Pretty much leftovers from the fridge....the naan bread itself was leftover from two days ago

Enjoy, would like to hear what tweaks anyone makes if you try this out. A pan like the naan guy uses at the end of his video would be real nice for grillin.

Click to view attachment
Click to view attachment
Click to view attachment
Click to view attachment
Click to view attachment

Looks tasty.

Oooh, I love naan! I'll have to try that recipe!

not bad at all

i prefer it plain, meaning not as a calzone

Tony can bake like a mofo! He left me 6 balls of dough to bake when he left. I'm a lucky girl!

Glad you liked it sher. Our fav way was chopped garlic and cilantro and butter. MMMMmmmm

Ilove naan too, Try it soon Nik.

I'll try the naan plain first. I might have to make some aloo ghobi and dal this weekend.

Post pics of that if you do Wrenchy! Please?!

I just made some of the naan plain-ish. Holy eff is it tasty.. but not as good as Tony makes it! I should have paid attention better when he was making it.

Oh my, I am going to have to make this naan bread for sure!

I still have not made the bread that Missy posted the recipe for either!


Is the naan bread bendable when cool? could I use it to make a sandwhich out of? just fold it in half like a taco sort of?

I guess I'll find out........I am going to make it for sure!

I made the naan bread this weekend and it was damn gooood. I'll try the Towelzone next.

i think it would stay bendable since its a very fluffy bread. its really good warm and fresh. room temp might not be as tasty.

curious if anyone has messed with the bread recipe and what they liked best...

the last few batches i made were better than the first i think.

1/2 cup water
1/2 cup milk
3 Tbsp plain yogurt
1 egg
3 Tbsp sugar (1Tbsp went in the 110 degree water and yeast to proof for 10 mins)
2 teas salt
1 teas olive oil
2 1/4 teas yeast
3 1/2 cups flour

seen molto mario make dough before and i copied what he does.
i would put about half that flour in a bowl and add the sugar and salt
then beat the egg and add the yogurt and milk and oil
let the yeast proof in warm sugar water
then add all the liquid to make a batter. stir that around for about a min.
then slowly start adding flour till it comes together
last couple times i made the naan i left the dough so sticky it wasnt even really a ball.
it still doubled in size after about an hour. punch down. then pull off chunks and make little balls of dough. roll them in flour and let sit covered for 30 mins.

i'm gonna have to try that version ^^^^ i still need to get the damn yogurt!

That last version posted is the BEST.

Alright. I think it's an Indian night tomorrow. I will post my results and pics, of course!

PICS pics pics wrenchy! I just had another naan.. gonna be shaped like one with the way I'm eating em.

anyone make naan lately? its been a long time for me.

tonight im making bruscHEADa.....similar to the towelzone. its italian/indian fusion

breakfast SANDwich. get it...sand...indian people. yeah whatever

it was good but a little bland. needed more sausage or bacon or maybe a bit of hot sauce or some caramelized onion and tomato.

Click to view attachment

Click to view attachment

its been forever since i made that...hmm

Looks pretty good!

dharma dog...

Click to view attachment