Saturday, February 7, 2009

Naan - Indian flat bread

I made this for a meeting that Aaron was hosting. The recipe came from someone Aaron works with. Next time I'll make them thicker. I rolled them too thin and they burnt easily. It was really good, but very time consuming to roll out and cook one at a time. This would be a good one to do as a team. I didn't use that much salt, and I just used all-purpose flour. I used less garlic, but I think it would have been better with more.
The original instructions said to cook it on a grill, but I used a frying pan, and a griddle works very well too.

1 pkg active dry yeast
1 c warm water
1/4 c white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 c bread flour
2 tsp minced garlic (optional - but it's really good with it)
1/4 c butter, melted

  1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutess, 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 is rise 1 hour, until the dough has doubled in volume.
  2. 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.
  3. During the second rising preheat griddle to high heat ( I would do it lower)
  4. At griddle side roll one ball of dough out into a thin circle. Lightly oil griddle. Place dough on griddle, and cook for 2 -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 2-4 minutes. Removed from griddle and continue the process until all the naan has been prepared.

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