1 (.25 ounce) package active dry yeast
1 cup warm water
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
1 In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, 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 it 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 grill to high heat.
4 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 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.
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