Naan Bread

My husband is adventurous in the kitchen where I am not. So, when he pulled out a recipe he found for Naan bread, I raised an eyebrow. “Don’t we need a tandoori oven or something like that?” I said. “Pshaw” he says, “let’s try it.” I’m glad he did because it’s delicious. And it’s really easy….because he makes it!

Naan Bread

2 1/4 teaspoons dry active yeast
1 cup warm water
1/4 cup sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter melted

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. 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.

Pleasantville note: This recipe was originally found on All Recipes. We removed the garlic it called for to keep it simpler. Also, when making this in the winter, feel free to use a grill pan on your stove top.

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Comments

  1. says

    And with this recipe you just shot to #1 on Cameron’s favourite people list. You do have to share the spot with Kelli though – she has the recipe for beavertails.

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