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Naan

Author: Christopher Kosovich

Ingredients

  • 1 .25 oz package active dry yeast
  • 1 cup warm water
  • 1/4 cup sugar
  • 2 tbsp milk
  • 1 egg beaten
  • 2 tsp salt
  • 4 1/2 cups bread flour
  • 4 teaspoons minced garlic
  • 1/3 cup butter melted

Instructions

  • 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 8 to 10 minutes on a lightly floured surface, or until smooth.
  • Place dough in a well oiled bowl, cover with a damp cloth, and let rise for 1 hour, or 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 balls of dough into thin circles, enough based upon size of grill space.
  • Lightly oil grill.
  • Place dough on grill, and cook 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 lightly browned, another 2 to 4 minutes.
  • Remove from grill, and continue the process until all the naan has been prepared.
  • Stack finished naan on top of one another wrapped in a large clean towel to keep warm.