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Over at A Latte with Ott, A, this month’s Iron Chef competition is sponsored by Red Star Yeast. With grilling season also getting a jump start with the June-like weather in March I really wanted to do some sort of recipe for the competition on the grill. So, I pulled some inspiration from my recent trip to India and made this grilled garlic naan bread.
Grilled Garlic Naan Bread
I bring you Naan bread on the grill.
And to my family’s surprise, it was so good. It wasn’t just because I was starving to death in India.
You start by adding an envelope of Red Star yeast to a cup of warm water.
I then mixed together one egg, three tablespoons of milk, 1/4 cup of sugar, and two teaspoons of salt in another bowl. After about ten minutes I added the water and yeast to the egg and milk mixtures.
I then added three cups of flour to the liquid mixture.
Then drop the dough on a floured surface using about 1/2 cup of flour and knead for several minutes until a soft dough is formed.
Then put the dough into a greased bowl, cover with a damp towel and let rise till in doubles in size.
When it is doubled in size, punch the dough down.
You may need to use the remaining 1/2 cup of flour if the dough is a bit sticky. Fold into the dough the garlic.
Then pinch of pieces of dough forming golf ball sized pieces and place on a greased pan.
At this point, I put some meat on the grill and let the dough sit near by, covered with the damp towel to double again.
I melted a stick of butter and dipped my fingers in the butter to stretch the balls into thin pieces of dough and placed them on the grill.
Grilled Naan Bread
- 1 .25 oz pkg. active dry yeast
- 1 c. warm water
- 1/4 c. white sugar
- 3 Tbsp. milk
- 1 egg beaten
- 2 tsp. salt
- 4 c. flour
- 2 tsp. pressed garlic
- 1/2 c. 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 about 3 cups of flour to make a soft dough.
- Knead on a lightly floured surface until smooth.
- Place dough in a greased bowl & cover with a damp cloth until doubled in size.
- 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 let rise until doubled in size, about 30 minutes.
- At grill side, stretch out each ball of dough into a thin circle by dipping fingers in melted butter.
- Place dough on the grill on medium heat; cook 2 to 3 minutes, or until puffy and browned.
- Brush cooked side with butter, turn dough over and cook until browned, another 2 to 4 minutes.
- Repeat with remaining dough.