Garlic Naan

Wednesday, September 25, 2013

  • 1 package active dry yeast
  • 1 cup warm water
  • ¼ cup white sugar
  • 3 tbs. milk
  • 1 egg, beaten
  • 2 tsp. salt
  • 4½ cups bread flour
  • 1 tbs. garlic, minced
  • ⅓ cup butter, melted

  1. In a large bowl, combine yeast with warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and 1 cup of flour. 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 size.
  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 baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  3. Preheat grill to high heat.
  4. 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 cooked.


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