I found this super easy recipe for naan on allrecipes. The site never disappoints folks.
For those of you not familiar with naan, let me sing it's praises in 3 simple words: GRILLED. GARLICKY. BREAD. It's ethnic Indian; as much a staple to their table as curry.
You do have to plan ahead, as it needs to rise a total of 90 minutes. I made it with grilled chicken and cucumber salad, but plan to make it alongside shishkabobs in the near future. The leftovers are great for a little sandwich too!
Naan
1 package active dry yeast (2 1/4 tsp.)
1 c. warm water
1/4 c. white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
4 c. (+ 1/2 c. for kneading) bread flour (I used regular all-purpose)
2 tsp. minced garlic
1/4 c. butter, melted
1. Use a medium bowl to dissolve yeast into the water. Let stand 10 mins. until frothy.
2. Stir sugar, milk, egg, salt, and 4 c. flour into the yeast mixture, then gradually add remaining flour, kneading for a few minutes until smooth and easy to handle without sticking.
3. Transfer dough to a well-oiled bowl, cover with a damp cloth, and set aside to rise for an hour or until dough has doubled in size.
4. Punch dough down and knead in the garlic. Pinch off small handfuls, about the size of a golf ball, and after rolling place on a tray. Cover with a towel again and allow to rise 30 minutes.
5. Heat grill to medium-high heat. At grill side, flatten each dough ball into a thin circle. Lightly oil grill, then grill rounds for 2-4 minutes until puffy and lightly browned. Brush uncooked side with butter and flip over. Brush cooked side with butter while underside cooks for 2-4 minutes more.
***I halved the recipe and it yielded 9 (4") rounds.
7 comments:
This looks great!
I LOVE naan! How does it compare to store bought varieties, if you've tried them? I usually buy the whole wheat kind at Giant.
I guess you could use wheat flour with this recipe too.
Danielle,
I have bought regular naan in the store only a few times, and honestly I thought this was just as good! I imagine you could add whatever spices you like (and even more garlic) to suit your taste. I don't see why alittle wheat flour couldn't work but I'd keep it a small amount though so they still get puffy and light. Otherwise you may have naan bricks. :-)
I also really liked that it was already serving size instead of a big single piece to cut or tear.
I'm gonna make this. We LOVE Indian food. FYI, there is a FABULOUS tikka massala sauce at Target. You can just cook or grill some chicken and pour the sauce on it. YUM!
This was soooo good! The only thing was I don't think my dough doubled in size. Any tips? I let it rise longer than it said and even put it in a slightly warm oven. It was really good though. The consistency was dense though, was that like yours? I was expecting a bit lighter, so don't know if the lack of rising had anything to do with that. They did puff up for us on the grill though.
Danielle, if you used any wheat flour that probably made it more dense, but honestly mine didn't exactly double in size the second rising either. I would describe it's finished consistency as substantial...and yes, ours did puff up nicely once on the grill too.
Yeast is can be a fickle creature! I think just the weather sometimes makes more of a difference than we expect.
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