Naan

You can find the recipe here as well as posted below. I actually grilled one side of each naan in a cast iron frying pan, then held the other side over the open flame of my gas burner stove with metal bbq prongs to get the nice burnt and bubbly look. Not necessary, but kinda cool. I also added some garlic powder to the dough, and it added a real nice flavor. I also did all of the kneading and rolling out on a big cutting board which made clean up SO much easier. I should have thought of that a long time ago. Enjoy!

  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted

Directions

  1. In a large bowl, dissolve yeast in warm water. 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 grill to high heat.
  4. At grill side, roll one ball of dough out into a thin circle. 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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One response to “Naan

  1. I've never been able to try cooking naan with a gas stove, since I have an electric one. I use the broiler, instead. I should try it on the cast iron pan sometime. My recipe uses yogurt or buttermilk in it, and I love the tanginess that adds.

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