Grilled Naan

I had some leftover Indian, but no leftover naan, so I decided to make a new recipe aiming for a softer naan.

Ingredients:

• 1 teaspoon sugar
• 2.25 teaspoons (10g) active dry yeast 
• 4 oz warm water (or  use sourdough starter and less flour)
• 1 tablespoon oil
• 4 oz yogurt
• 2.25 cups (9.6 ounces, 270 gr) all-purpose flour
  (I used 8 ounces/237 gr of sourdough starter for the water and only 5.6 oz/158 gr flour)
• 1 teaspoon salt
   
  some oil , for greasing the skillet
  ~ 3 tablespoons melted butter , or ghee (mixed with minced garlic  and cilantro as desired)
  

  

Instructions:

1. In mixer bowl, add the sugar, warm water, and yeast together. (I mixed sugar, sourdough starter, and yeast together.)
2. Stir to combine well. Let sit 5 to 10 minutes. 
3. Add yogurt, and oil, salt and mix together. Add flour, and knead the dough until the surface becomes smooth and shiny, about 5 minutes in a mixer or 10 minutes by hand. 
4. Cover the dough with a damp cloth and let it rise in a warm place The dough should double in size in about 1 hour.
5. Optional - To keep your naan warm while prepping dinner, preheat oven with a cookie sheet on arack inside to 175, then turn it off.
6. Divide the dough into 8 equal portions. Roll the dough to an 8” (20 cm) circle using a rolling pin, aiming for 1/4" thick. (The 1/4" thock ones will puff more, but be smaller.)
   
7. Heat up a heavy skillet over high (or medium high) heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. 
8. Place one dough piece on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. (Watch the heat, I needed to turn mine down to just about medium.)
9. As desired, place each naan on the cookie sheet while you make the other.
   
10. Repeat grilling until all the dough is done.
11. Brush with melted butter (or bultter melted with garlic and cilantro), and serve warm.
    

 

Carole's Notes:

We liked this! The naan breads were soft.

The recipe is adapted from https://rasamalaysia.com/naan/