Recipe: Indian Naan Bread

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October 15, 2009 by  
Filed under 05-10 Ingredients, Heather

naanIngredients

  • 1 (.25 ounce) package active dry yeast (There are 2 1/2 teaspoons of yeast in a .25 ounce packet.)
  • 1 cup warm water
  • 2 tablespoons plus 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons minced garlic (optional)
  • 1/4 cup butter, melted

Instructions

  1. In a large bowl, dissolve yeast and 2 tablespoons sugar in warm water. Allow yeast to proof by letting the mixture stand about 10 minutes, until frothy.
  2. Stir in 1/4 cup sugar, milk, egg, salt, and enough flour to make a soft dough. Dough should be soft, but doesn’t stick to your hands and should pull away from the sides of the bowl if you are using a Kitchen Aid/Bosch machine.
  3. 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.
  4. 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.
  5. During the second rising, lightly oil and preheat grill to medium heat.
  6. Roll one ball of dough out into a thin circle.  You can prepare all the dough at once and place the dough circles between tinfoil or wax paper. Or you can roll them out next to the grill and place them directly onto the grill.
  7. 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.

Cooking time (duration): 120

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