Brought to us by Jessica
NAAN
* adapted from a few recipes posted on www.allrecipes.com
* Plan on a minimum of 3 hours from beginning of recipe creation to eating the cooked bread
1 (.25 ounce) package active dry yeast
1 cup warm water
2 tbsp white sugar
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted
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In a large bowl, dissolve yeast in warm water, stir in 2 tbsp sugar. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (I used 4 cups of flour total vs. the 4.5 noted above). 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. 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. Also during this time combine butter and minced garlic in saucepan and heat over medium flame to melt butter. Allow to sit for 10 minutes (to create garlic butter).
At grill side, roll one ball of dough out into a thin circle.
Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with garlic butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the Naan has been prepared.
