Grilled Naan
Grilled Naan is fresh Mediterranean bread, lightly buttered and sprinkled with herbs.
Servings: 15 7" rounds
Ingredients
- (Based on recipe by Food&wine.com)
- 2 ¼ teaspoons dried yeast
- ¼ cup lukewarm water + 1 Tablespoon granulated sugar
- 1 egg beaten
- 3 Tablespoons milk
- 2 teaspoons salt
- ¾ cup warm water
- 4 - 5 cups all-purpose flour
- 1 Tablespoon olive oil
- 4 Tablespoons unsalted butter melted
- sea salt, garlic blend, and freeze-dried parsley for sprinkling
Instructions
- In mixer with dough hook, add ¼ cup water. Sprinkle yeast and 1 Tablespoon sugar. Let sit 5-10 minutes until foamy.
- Stir in egg, milk, salt, ¼ cup sugar, plus ¾ cup warm water.
- Add 4 cups flour and mix on low to form soft, pliable dough. Add more flour, if needed, and knead bread with mixer or by hand until smooth and elastic, about 5 minutes.
- Pour 1 Tablespoon olive oil in large bowl. Dip top of dough ball in oil and rub around so dough ball and bowl are covered in olive oil.
- Cover with lid or plastic wrap or kitchen towel (if not in dry climate). Let rise in warm place until doubled, 1 to 1 ½ hours.
- Punch down. Pinch off into 2” pieces, about 15 pieces. Roll into balls and place on an oiled baking sheet. Cover with lightly dampened towel to raise for another 30 minutes.
- Start grill and when heated to between 375-400° F, use rolling pin to flatten each ball into a 5” round. Place on parchment paper sprayed with non-stick spray. Stack up rounds with oiled parchment paper between.
- With your hands, stretch each 5” round to a 7” round before placing on the hot grill.
- Grill until bottom is crusty and brown and top is blistered, about 10 seconds. Flip over and grill 30 seconds more until golden brown. Remove and let sit on kitchen cloth. Brush with warm butter and sprinkle with sea salt, garlic blend and dried parsley. Serve immediately.