Nom nom naan

Is it ironic that I’m writing a blog with food recipes and yet I rarely will try a new recipe unless it has at least 100 likes and 4.5 stars? For this reason, I love allrecipes.com when trying something new, and I love to read all the comments – both helpful and snarky.

I’ve used this naan recipe many times. It has all of the hallmarks of regular bread making (yeast, kneading, rising, etc.) with such a lovely result. So here goes – courtesy of Mic.

Chicken-Tikka-Masala-02

Chicken-Tikka-Masala-09

WHAT TO BUY

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

HOW TO COOK

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.

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 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 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. This works well as a two person job because that grill gets pretty hot and the naan starts cooking faster and faster as you go along.

Serves: 6-8
Time: 7 min (3 hours total with prep and rise time)

Lisa

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