Thursday, August 27, 2009

Grilled Naan Bread

naan4W
The last time I made Chicken Korma, I made homemade naan bread to go with it. It was so, so good; I vowed that next time, I'd make the naan and just have that be the star of the meal. That is what we did last night. We grilled naan and dipped it into garlicky, wonderful Tzatziki Sauce.  On the side, we had lemon/garlic broccoli, and eggplant grilled with a honey/balsamic/garlic marinade. A lot of garlic goin' on, but I've missed garlic lately. It was a wonderful meal, and we all loved the chewy, buttery naan dipped in the tzatziki sauce, even my 2-year old!

PS:  4/18/2013:  I've made this recipe countless times since 2009.  We all continue to love it.  I've updated this post with some new photos.  This is one of my fam's all-time fave recipes, ever.
naanW

The recipe I use for Naan comes from here, and I need to put it on my blog so that I can have eaiser access to it, and change the grams and milileters into cups for my own convenience. :) This recipe is super easy; I have never had time to let it rise the 4 hours, usually I make do with 2 and it's fine. I love the use of yogurt in this. We make this on the outdoor grill, and I'll include instructions for that. You can also make it indoors, as the original recipe states.
naan2W

Naan
adapted from Folkmann.ca

Ingredients
3+ cups white flour (Can use one cup of whole wheat flour)
1 ½ teaspoons sugar
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons yeast
2/3 cup warm milk
2/3 cup natural (plain, unsweetened) yoghurt (room temp)
Ghee or vegetable oil for greasing
3 tablespoons butter, melted

Preparation

1.  In a large mixing bowl (I used my Kitchenaid) dissolve the yeast in the milk and sugar, and stir in the yoghurt. Add the flour and stir in the salt and baking powder. Mix thoroughly with the flour to form a dough.

2.  Using your Kitchenaid or your hands, knead the dough until it is smooth and only slightly sticky (you might need to add more flour, I did), and place in a bowl covered with a clean cloth. Place in a warm place to rise for 2-4 hours.
3.  Divide the risen dough into 12 equal sized portions and roll them into balls. On a lightly floured surface flatten the balls into oblong shapes, using both hands and slapping the naan from one hand to the other. (Or you can just use a rolling pin; I find that easier).

4.  For grilling: Rub your grill grates with oil. Preheat your grill for 5-10 minutes on high (for gas). You want it nice and hot when that dough comes into contact. Place rolled-out naans onto grill and wait for the one side to cook and brown a little. The raw side should bubble up. Brush the raw side with melted butter, and flip over to cook the other side. Cook until you reach your desired color.  (You can brush the other side with butter, too).

5.  If cooking indoors:  Grease a griddle or heavy based frying pan lightly with ghee or vegetable oil and heat it until it is very hot. Cook the naan on one side only a few at a time (careful not to burn it). Spread the raw side with butter, and flip and cook the other side until browned. Serve hot.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

4 comments:

LadyJayPee said...

Thanks for posting this, Dishy, and doing the conversions. I'm looking forward to making & EATING it! :)

Susie said...

Awesome! Thanks Dishy!!

Anonymous said...

Yummmy!

Jam

LadyJayPee said...

Well, I finally, finally made this, and it was so good! What was I waiting for? :D