I love Naan Bread. Especially garlic naan. Which explains why there were 12 pieces of naan made but only 9 left to take pictures of by the time they were all cooked…
I ate three.
While I was cooking them.
What can I say? I HAD to test the first one. Then I thought I better check the quality midway and then one got a little dark so I had to destroy the evidence.
See? It wasn’t my choice or fault. I am innocent. And full of naan bread.
This bread is really easy. It is a great introduction to bread making for anyone who is a bit worried about yeast bread. And it tastes amazing!
I browned the butter to cook the naan as it adds a great extra level of flavour.
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 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
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.