Wednesday, September 14, 2011

Naan Bread

2 1/4 tsp. yeast
1 C. warm water
1/4 C. sugar
3 T. milk
1 egg, beaten
2 tsp. salt
4 1/2 C. bread flour (less if you use all-purpose, or whole wheat flour)
2 tsp. minced garlic (optional)
1/4 C. butter, melted

Dissolve yeast in the warm water, sprinkle sugar over and let sit for 10 min.  Stir in milk, egg, salt, and 3 C. flour.  Gradually add remaining flour, stopping when you have a soft dough.  Knead 6-8 minutes, until smooth.  Let rise in oiled bowl covered with a damp cloth for 1 hour, or until doubled.  Punch down and knead in garlic if desired.  Pinch golf ball-sized pieces of dough, roll into balls and place on a tray.  Cover with a towel and let rise 30 min, or until double..

Heat a 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.

I've been known to do half white, half whole wheat and they still turn out delicious.  Also, I always cook them on my George Foreman grill.  Way easier.  These are seriously SO yummy!

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