Friday, April 10, 2009

Naan (Indian bread), from Gael

Naan (Indian bread), from Gael

Rob and I love Indian bread, and you can rip off pieces and dip them in the various sauces of Indian food. So good. You can also add garlic, spinach, cheese, onion, or whatever you want, but plain is awesome by itself.

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
3 1/2 - 4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. 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.

Punch down dough, and knead in garlic. (I left out the garlic)

Pinch off small handfuls of dough about the size of a golf ball (I made mine about twice this size). Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat. (Note: I just made mine in a small frying pan.) 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.

This makes a LOT of naan...enough for 6 people, probably. This recipe came from I first made it on April 10, 2009, to go with the Saag Paneer, but I have made similar naan recipes before. It's easier than regular bread, and people can't believe you made it yourself! Doesn't take the long raising time of regular bread, either.

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