Host An Unforgettable Book Club Party

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.

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. During the second rising, preheat otdoor or stovetop grill to high heat.
4. 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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Breads  This post is filed under : indian, middle eastern, plain and savory  

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