This grilled Indian flatbread, called Naan, is very good and mops up all the succulent juices left over that remain on your plate. I can’t stop eating it. You can serve this up with any meal really and it would be a hit. They are also a very good partner to wine when served as an appetizer (baby naan). My dinner guests are always intrigued when you start grilling these up and it’s fun to watch their faces when they bite into them.
Grilled Indian Flatbread, Naan
Read through steps prior to making. Makes 12 naan.
1 pkg active dry yeast
1 C. luke warm water
1/4 C. sugar
3 T. milk
1 egg, beaten
2 t. salt
2 cloves garlic, minced
3 1/2 C. bread flour
In a large bowl, include water and yeast. Gently stir and let stand for about ten minutes, until frothy. Add sugar, milk, beaten egg, salt, garlic and flour and knead with your hands until combined and you can wrap it in a ball. Place ball in an oiled glass bowl and cover with a towel. Set aside for about 1 hour to double in size.
After an hour has elapsed, punch down dough and tear off small pieces to roll into ball shapes. Place dough balls on greased cookie sheet and cover with towel for 40 minutes to rise.
Using a rolling pin or your hands, flatten dough in to a flat round. Grill flattened dough round on hot, prepared grill for about 3 minutes on the first side and 2 on the back. Serve warm.