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.

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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.

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

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.