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Tandoori-Baked Flat Breads-Naan-India
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Source: Steven Raichlen
| 1 envelope | active dry yeast |
| 5 tablespoons | sugar |
| 1 cup | water-warm |
| 1 | egg, beaten |
| 3 tablespoons | milk |
| 2 teaspoons | salt |
| 4 ½ to 5 cups | unbleached all-purpose flour |
| 1 tablespoon | vegetable oil |
| 4 tablespoons | unsalted butter-melted |
Combine the yeast, 1 tablespoon of the sugar and ¼ cup of the water I a large bowl and let stand until foamy, 5 to 10 minutes. Stir in the remaining sugar, the remaining water, the egg, milk, and salt. Add 4 cups of the flour and stir to form a dough that is soft and pliable, but not sticky. Knead the dough until smooth and elastic either by hand on a floured work surface, in a food processor , or in a mixer fitted with the doug hook; add more flour, if necessary. It should take 6-8 minutes.
Use ½ tablespoon of the oil to lightly oil a large bowl. Place the dough in the bowl, brush the top with the remaining oil, cover with a clean kithchen towel, and let rise in a warm, draft -free spot until doubled in bulk, 1 to 1 ½ hours. Punch down the dough and pinch off 2 inch pieces. Roll then between your palms into smooth balls. You should have 14 to 16 balls. Place the balls on a lightly floured baking sheet and cover with a lightly dampened clean kithchen towel. Let rise again until puffy, about 30 minutes.
Preheat the grill to high
When ready to cook, place a rolling pin, cutting board, bowl of flour, and the melted butter near the grill. Roll out a dough ball on a lightly floured cutting board to form a disk about 5 inches in diameter. Gently slap the disk from one hand to another to stretch it into an elongated 7 to 8 inch circle. Stretch the circle into a traditional teardrop shape and immediately lay it on the hot grate.
Cook the bread until the botton is crusty and browned and the top is puffed and blistered, 2 to 4 minutes. Brush with butter. Invert the naan and grill the other side until lightly brownd, 2 to 4 minutes. Prepare the remaining naan the same way. Brush each naan with more butter as it comes off the grill and serve while piping hot. Serve whole, or cut each naan into 3 wedges to serve the traditional way
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