Prep 30 mins
Cook 10 mins
This is a delicious, grilled bread!
- 2 cups unbleached white flour
- 1 teaspoon active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt (optional)
- 3 garlic cloves, minced
- 1 tablespoon corn oil
- 1⁄3 cup packaged instant mashed potatoes
- 1 teaspoon cumin seed, toasted
- 1 cup water
- 1 -2 tablespoon corn oil
- 2 garlic cloves, minced
- To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds.
- (or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube.
- Pulse on and off until the dough forms a soft ball.
- Transfer the dough to a floured board.
- Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking.
- The dough should be very soft and pliable.
- Lightly flour a plastic bag.
- Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place.
- Prepare your grill.
- Keep it covered to build an intense heat.
- Combine the glaze ingredients and reserve.
- Remove the dough from the bag and cut it into 6 equal pieces.
- On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter.
- (The circle need not be perfect, and a few holes are just fine).
- As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill.
- When all of the dough has been placed on the grill, cover the grill and bake for 1 1/2-5 minutes, depending on heat, then brush the tops with the glaze, flip, and brown the other side.
- There should be bubbles and brown patches on both sides when the bread is done.
This was delicious and fun. I'd always wanted to make naan, as I devour it at Indian restaurants, but I had no idea it would be this easy. I followed the recipe exactly the first time, subbing ground cumin for the seed, and it was excellent. I've since experimented with other spices and it's consistently great. ONE THING... the directions say to get the grill very hot, and cook for 5 min per side... I burned my first batch. I now set the grill to medium, and it still only takes about 90 seconds per side. I then put the naan on the upper "bun" rack of the grill for a couple extra minutes.
Very easy! I also subsituted olive oil for corn oil...worked fine. Yummm.
Very easy and delicious. Being Maine this time of year, I didn't feel like grilling outdoors so I cooked these on my George Foreman grill. My DH wanted them thinner per his Indian restaurant experience, yet I made mine thick per my Indian restaurant experience; the irony is that we went to the Indian restaurants together! Go figure! Thanks, Sharon123! Made for Best of 2008 Recipes Tag.