Grilled Naan Recipe
Naan is a thick and pillowy flatbread very popular in Indian and Middle Eastern Cuisines. I don’t own a tandoor oven which is what naan is traditionally baked in, but this recipe offers an alternative.
Inspired by The Kite Runner
Prep Time: 30 minutes Total Rise Time: 2.5 hours Cook Time: 7 minutes Yield: 16-18 Naan
This recipe is from Mic at All-Recipes.com. It really is the best Naan recipe.
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- 1/4 cup white sugar, in all
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 – 1/2 cup butter, melted for brushing
- In a large bowl, dissolve yeast in warm water and 1 tablespoon of the sugar. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat otdoor or stovetop grill to high heat.
- At grill side, roll one ball of dough out into a thin oval. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
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