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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Naan Bread Recipe

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This recipe for Naan Bread is from The Fife Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (.25 ounce) package {OR 2 1/4 tsp} active dry yeast

1 cup warm water

¼ cup white sugar

3 tablespoons milk

1 egg, beaten

2 teaspoons salt

4 - 4 ½ cups bread flour

2 teaspoons minced garlic (optional)

¼ cup butter, melted (optional)
Directions:
Directions:
In a large bowl, dissolve sugar in warm water and sprinkle yeast into it, making sure all the yeast is submerged. Let stand about 10 minutes, until frothy. Stir in 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 (I preheated a cast iron skillet on the stove to a little below medium.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for about 1 minute, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 30 seconds. Remove from grill, and continue the process until all the naan has been prepared.
Personal Notes:
Personal Notes:
I did not "lightly oil the grill," nor did I butter either side of the naan (just for a less fattening option) and it was still delectable.

 

 

 

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