Friday, July 24, 2009
Do you know what Naan is? I knew, but had never tried it. But the other day I made Tikka Masala which is usually accompanied with Naan, a grilled Indian Bread.
Naan is a leavened, oven, baked Flatbread and is particularly popular in northern India, Pakistan, Iran, and Afghanistan.
I didn't bake it though, I grilled it on the grill. It was delicious, and easy. Give it a try, along with the Tikka Masala I posted, I think you might like it.
Ingredients and Method:
1 pkg yeast
1 cup water
4 1/2 cups flour
1/4 cup sugar
3 tablespoons milk
2 teaspoons salt
1 beaten egg
1/4 cup butter, melted
2 teaspoons minced garlic
In a bowl, mix the yeast, sugar with water (medium warm water). Let sit for 15 minutes to bubble up and "proof"
add milk, salt, and beaten egg. Mix in flour in one cup increments until the dough is sticky, and thick, and in a ball.
Remove from bowl onto a floured board and knead for 5 minutes. Place into greased bowl covered with saran wrap and place in a warm place and let rise for one hour.
Remove from bowl back to floured board, punch down, and let rest for 10 minutes.
Knead a bit and shape into a ball. Roll out to rectangle about 1 inch thick. Cut into about 5 inch shapes of whatever type you want. Squares, rectangles, triangles, whatever. You can even pull out a baseball size ball of dough, and roll it in a circle. I prefer a variety of different shapes. Place the cut pieces on a platter and cover and let rise again for 45 minutes.
Meanwhile prepare grill, melt butter and add garlic......This is what you will brush on the bread as it grills, so let it steep a bit.
Take the risen and sliced dough and head for the grill. I strongly suggest you take an ice cold bottle of beer, 'cause God know's grillin' can be hard work.
Make sure your grill is scraped and clean. You don't charred pieces of the steak from 3 weeks ago sticking to your Naan, trust me.
Lightly grease the grill and take the sliced dough pieces, shape them again how you want, and toss directly onto the grill over the heat. Brush the topside with the butter and garlic mixture.
Cook about 4 minutes until one side is done and charred in spots....don't be afraid to check often, it can burn and you don't want that. That's what the cold beer is for, stay out there and check your Naan.
When nicely grilled on one side, turn over and immediately brush the cooked side with the butter and garlic mixture.
When the second side is done, remove, and repeat for the rest of the Naan.
Enjoy! And from experience, I'll tell ya, leftover Naan is always good with anything, especially that cold beer!