I got this recipe from Allrecipes.com. The only things that I changed was the cooking method and I did not add the garlic because I wanted a plain Naan. I cooked it on the stove top in a grill pan instead of outside on the grill. My daughter, Katie, begged me the next day to please make some more Naan because it was so delicious. I have to confess, I did eat an obscene amount of it myself.
Indian Naan
Amazingly delicious, this flatbread can be cooked outside on the grill or inside on a grill pan. It is easy to make and the flavor is addicting!
Servings: 14 pieces
Calories: 196kcal
Ingredients
- 1 cup warm water (about 105-degrees F)
- 1 tablespoon active dry yeast
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 1/2 cups bread flour
- 2 teaspoons minced garlic (optional)
- 1/4 cup butter, melted
- cilantro, rough chopped
Instructions
- To a large bowl, add the warm water, yeast, and a pinch of the sugar. Stir to dissolve yeast. Set aside in a warm area to activate yeast, about 7-10 minutes, or until yeast becomes frothy.
- To the yeast mixture, add sugar, milk, egg and salt. Stir or whisk to combine.
- Add 2 cups of flour and stir well. Stir in an additional 2 cups flour. Knead, adding a little flour as needed to make a soft dough. Turn out onto a lightly floured surface and continue to knead for 6-8 minutes until the dough is smooth and elastic.
- In a large, well oiled bowl, place the dough. Turn dough over once so that it picks up some of the oil. Cover dough with a lightly damp tea towel or some plastic wrap. Set aside in a warm place to rise until double in volume, about 1 hour.
- Punch down the dough and knead lightly a few times. Knead in garlic (if using). Divide dough into about 14 pieces and form into balls. Lightly oil a tray or large baking pan and place dough balls on it. Cover dough balls with a slightly damp tea towel and allow to rise until doubled, about 30 minutes.
- If using an outsie grill, preheat grill to high while dough is rising. If cooking indoors on a grill pan, griddle or in a cast iron skillet, heat over high heat just prior to cooking the dough.
For Grilling Outside
- At grillside, working with one ball of dough at a time, roll the dough into a thin circle or oval. Lightly oil grill grates and place dough on grill. Cook for 2-3 minutes until it becomes puffy and is light brown in color. Brush butter onto the uncooked side and turn over. Cook until bottom is browned, another 2-3 minutes. Brush the topside with butter and remove from grill. Repeat process until all the naan has been cooked. Note: Several pieces of naan can be grilled at the same time. Cook as many at one time as is comfortable for you. Sprinkle cooked naan with chopped cilantro.
For Cooking Indoors
- Just prior to cooking, heat a grill pan, griddle or cast iron skillet over high heat. Working with one or two pieces of dough at a time, roll the dough into a thin circle or oval. Lightly oil pan or skillet (be careful, it is HOT). Place rolled dough in pan and cook until puffy and brown on underside. Brush top with butter and turn over. Cook until browned in spots; butter top side and remove from pan. Sprinkle with chopped cilantro.
- Serve as desired.
Notes
Adapted from Mic at Allrecipes.com
Nutrition
Serving: 1piece | Calories: 196kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 365mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.4mg
How I changed this recipe:
- I kept all of the ingredients the same except for the garlic, which I left out.
- I cooked the bread in a grill pan on top of the stove.
- I buttered the top of the dough before I put it on the grill pan–cooked the buttered side down. While that side was cooking, I buttered the uncooked side, then turned it over to cook on the newly buttered side.
- Instead of rolling out the dough, I pressed it out thin with my hands. The dough is quite pliable.
So, um, these aren’t exactly golf ball size. Maybe a couple of them are. Who cares?
Don’t worry about rolling these out with a rolling pin. Press them out on a lightly oiled counter top with your hand. It gives them a rustic look.
Brush with melted butter.
This is my grill pan. It was inexpensive from IKEA and works great!
Put the dough in the preheated pan, buttered side down. Then brush the uncooked side with melted butter.
Bubbles will form as the naan cooks. This is a good thing!
Nice looking grill marks, eh?
I come from mixed heritage and was raised on Indian curries. Can’t wait to try this recipe to eat with my curries….will let you know if it tastes authentic……..thanks for sharing.
My oven is broken and I was craving Naan…I can use my bbq! Thanks!
Kate–If there’s a will, there’s a recipe! Don’t you just love the internet? 😉