Authentic Indian Naan

 

Naan

 

 

 

 

Authentic Indian Naan

 

 

This bread is so delicious, my kids will literally eat it by the basketful. It’s perfect served with all types of Indian dishes, especially a flavorful curry, but we also like it with soups and stews. I usually add garlic, because that’s the way we like it, but it’s also good plain. Make sure to keep a couple of naan aside to sprinkle with a little cinnamon and sugar, it makes a yummy after dinner treat.

 

 

 

 

 

Print Recipe
Authentic Indian Naan
Light and fluffy naan is grilled for a wonderful flavor. This traditional bread is often served with Indian curries, grilled meats, or sprinkle it with a little cinnamon and sugar for a tasty treat.
Naan
Servings
Ingredients
  • 1 .25 ounce package active dry yeast
  • 1 cup warm water
  • 4 Tbsp sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 3-1/2 cups bread flour
  • 2 tsp minced garlic, optional
  • 1/4 cup butter, melted
Servings
Ingredients
  • 1 .25 ounce package active dry yeast
  • 1 cup warm water
  • 4 Tbsp sugar, divided
  • 3 Tbsp milk
  • 1 egg, beaten
  • 2 tsp salt
  • 3-1/2 cups bread flour
  • 2 tsp minced garlic, optional
  • 1/4 cup butter, melted
Naan
Instructions
  1. In a large bowl, dissolve the yeast and 2 Tbsp of sugar in 1 cup of warm water. Set the mixture aside for about 10 minutes, until it becomes frothy. Stir in the remaining 2 Tbsp of sugar, the milk, beaten egg, salt, and enough flour to make a soft dough.
  2. Turn the dough out onto a lightly floured board; knead for 6 to 8 minutes or until the dough is smooth and elastic. Oil a large bowl and place the dough in the bowl; cover with a damp cloth. Set the bowl in a warm, draft-free location and let it rise for about 1 hour or until it has doubled in volume.
  3. Punch the dough down and knead in the minced garlic, if using. Pinch off golf ball size pieces of dough; roll into balls, and place on a baking sheet. Cover the dough balls with a towel, and let rise until doubled in size, approximately 30 minutes.
  4. While the dough is rising, preheat grill to high heat.
At Grill Side:
  1. Roll one of the dough balls into a thin circle. Lightly oil grill using long tongs to rub with an oil soaked cloth or paper towel. Place the dough directly on grill, and cook for 2 to 3 minutes, or until it becomes puffy and lightly browned. Brush the uncooked side of the naan with a little of the melted butter; turn over. Brush the cooked side with some of the butter, and cook until the second side is lightly browned, about another 2 to 4 minutes. Remove from grill. Continue the same process for the remaining naan.

 

 


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