Grilled Flaky Naans Food

GRILLED NAAN RECIPE

Steps:

• Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk until combined. Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
• Turn dough out onto floured work surface. Using a bench scraper or a knife, cut the dough into 12 even pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Alternatively, place each ball of dough in an individual covered pint-sized deli container. Allow dough to rise at room temperature until doubled in volume, about 2 hours.
• Ignite a large chimney full of coals (about 5 quarts of coals) and spread evenly over half of the grill. Set grill grates in place, cover, and allow to preheat for 5 minutes. Scrape grill grates clean with a brush.
• Working with two to three balls of dough at a time, stretch with your hands into an oblong roughly 10-inches long and 6-inches across (you can use a rolling pin for this as well). Once you have two or three pieces stretched, lay them out on the grill above the coals. Cook without moving until bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or with tongs and cook until second side is charred and browned. Remove naan from the grill and immediately brush with melted butter. Transfer the naan to a large plate and cover it with a clean dish towel while you cook the remaining bread.

GRILLED FLAKY NAANS

Steps:

• Mix together the flour, sugar, bicarb and 1 tsp salt, then add the yogurt, egg and 100ml water, and bring together - the dough should be quite wet. Knead the dough for 10 mins until it is soft and smooth. If the dough is dry, add 1 tbsp water and knead again.
• Shape the dough into a ball, smear with oil and put in a clean mixing bowl. Cover with a tea towel and plate, and leave to rest for 1-2 hrs.
• Mix the filling ingredients in a bowl with 1 tsp salt. Divide the dough into 6 balls, then roll out 1 ball as thin as you can. Smear over 1 tsp oil and sprinkle over some of the filling. Roll up like a Swiss roll, then gently pull the ends to stretch it into a long cylinder. Coil the dough into a snail shape. Cover with a damp tea towel and repeat with the remaining dough.
• Heat a griddle pan to hot, or fire up the barbecue and oil the racks. Roll each bread into a teardrop shape. (I roll mine quite thin - don't worry about a tear here and there.) Cook for 1-2 mins on each side until you have dark char marks and the bread is slightly puffed up and cooked through. You can cook as many as you can get on your griddle or BBQ at the same time. Take off the heat, smear over some butter and serve hot.

GRILLED BABA GHANOUSH WITH GRILLED NAAN

Steps:

• Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince..
• In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
• Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.

GRILLED NAAN BREAD

Steps:

• 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.
• 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.
• During the second rising, preheat grill to high heat (I use a griddle).
• 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.