Monday, October 3, 2011


1 TB active dry yeast
1 cup warm water
1 TB white sugar

1/4 cup white sugar
3 TB milk
1 egg, beaten
2 tsp salt
4 1/2 cup bread flour
1/2 tsp baking soda

2-4 tsp garlic
1/2 cup butter, melted

In your mixer bowl, proof yeast in 1 cup warm water with 1 TB sugar (about 10-12 minutes).

Stir in sugar, milk, egg, salt, soda and 4 cups flour. Knead for about 5-8 minutes. Add the additional 1/2 flour if dough is too sticky. Place dough in greased bowl, turning to grease top. Cover with damp towel and let rise about an hour, until doubled in bulk.

Punch dough down. Pinch off golf ball size balls. Roll and place on a tray at least an inch apart. Cover and let rise about 30 minutes or until doubled in size.

Stir garlic into melted butter and let sit for at least 20 minutes before using.

Turn on your grill. (I turn on high to heat it up, then I cook the naan between low and medium). Take the dough outside and roll balls as flat as you can and place on grill. Grill for about 2-3 minutes brushing with garlic butter. Flip and butter other side cooking for another 2-5 minutes.

You want the naan to remain whitish in color with only the parts touching the grill to be brown.

I promise I'll post pics the next time I make this!!!

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