Naan - Chesman Recipe - Cooking Index
Naan - Chesman Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | Unbleached all-purpose flour |
| 1 teaspoon | 5ml | Baking powder |
| 1 teaspoon | 5ml | Salt |
| 1 | Egg | |
| 1 tablespoon | 15ml | Sugar |
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Safflower or canola oil |
Naan is a favorite accompaniment to the tandoori-style grilled foods that are served at many Indian restaurants. The tandoor oven is common throughout Asia and in Africa. It is a dome-shaped clay barrel set over a fire of wood, dung, coal, or gas. The breads are baked on the walls of the oven, resulting in a characteristic well-browned bottom crust. Baking flatbread on the grill rack of a charcoal or gas grill may be as close as most of us will come to replicating those tandoor-baked flatbreads.
1. In a food processor fitted with the dough blade, combine the flour, baking powder, and salt. In a small bowl, mix together the egg, sugar, milk, and 4 tablespoons of the safflower or canola oil. With the motor running, slowly pour in the milk mixture and process until a soft dough is formed; add a few tablespoons of water if the mixture is too dry. Add 2 tablespoons of the oil and process briefly. Form the dough into a ball, place in a lightly oiled bowl, cover, and let stand at room temperature for 15 minutes. Knead the dough, cover, and let stand for 2 to 3 hours.
2. Prepare a medium-hot fire in the grill.
3. Divide the dough into 8 balls. Let rest for 15 minutes.
4. Lightly oil a work surface. Pat one of the balls into an oval. Roll out as thinly as possible. Brush the remaining 2 tablespoons oil on both sides. Place on a plate while you finish rolling out each ball of dough. The rolled-out rounds of dough can be stacked on top of each other.
5. Place two or more flatbreads on the grill. Close the grill lid and bake until the bottom is browned and the top begins to puff up, about 1 1/2 minutes. To avoid scorching, check the bottoms after 1 minute and move to a cooler spot on the grill if the breads are cooking too fast. Flip the flatbreads and grill with the lid up for about 30 seconds more. Remove from the grill and stack in a basket while you continue to grill the remaining flatbreads.
6. Serve immediately.
MAKES 8 FLATBREADS
Source:
Vegetarian Grill, By Andrea Chesman, page 168
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