Monday, January 9, 2012


From All

1 (.25 ounce) package active dry yeast(2 1/2 t.)
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
(You can add 1/2 t. baking soda and cook with a lid if you want bubbles.)

2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

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. (I kneaded with dough hook.) 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. (I put garlic in butter.) Pinch off small handfuls of dough about the size of a golf ball. (I made 24 balls.) 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. (I used a non-stick cooking pan.)

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. (Mine took about 1 minute on each side.) 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.

This was SO GOOD and easy. The recipe does make a lot and they don't reheat very well.

1 comment:

  1. I made a 1/2 recipe. Which left us a few over what we needed for the 5 of us for dinner. Refrigerated the rest of the dough for today. There are two people enjoying fresh naan for lunch today.