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Naan

  • 1 (.25 ounce) package active dry yeast/ 1 Tablespoon
  • 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 minces garlic (optional)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. let stand for 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 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 second rising, preheat grill to high heat.

At grill side, roll out one ball of dough 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 3 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Posted on

Naan

  • 1 package (1 Tablespoon) yeast
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour (I used all purpose and it worked fine)
  • 2 teaspoons minced garlic (optional) (we didn’t use it)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy (ours never got frothy.) Stir in sugar, milk, eggs, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (or knead in Kitchen Aid). Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise 1 hour, until the dough has doubled in volume.

Punch down and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray (I just placed on the counter). Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook fro 2-3 minutes, of until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.