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. Pinch off
small handfuls of dough about the size of a golf
ball. 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.
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.
Tip
Aluminum foil can be used to keep food moist, cook
it evenly, and make clean-up easier.
Serving
Suggestions
Serve with spice Dhal
Originally Submitted
8/23/2015
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