Naan is a soft, savory Indian-style flatbread, which tastes amazing on its own or served on the side of a meal. It is traditionally made in a tandoor or clay oven, where it cooks quickly at a high heat. Luckily, if you have a grill, you can achieve a similar effect. The dough will take a little time to rise, but the grilling is quick - and the resulting bread very well worth the wait!
- 1 package active dry yeast (.25 oz)
- ¼ cup warm water
- 1 tbsp. white sugar
- ¾ cup warm milk
- ¾ cup plain yogurt
- 2 tsp. salt
- 4 cups bread flour
- ¼ cup butter
- 5 cloves garlic, minced
- Fresh cilantro, chopped
- In one bowl, combine yeast, water and sugar; let sit about 10 minutes until foamy.
- Whisk the milk and yogurt in with the yeast mixture until well combined.
- In another bowl, whisk together the flour and salt; then make a ‘well’ in the center of the bowl and pour in the wet mixture. Mix together until a soft dough is formed.
- On a lightly-floured surface, knead the dough for 5-7 minutes or until smooth.
- Place dough in a large, lightly-oiled bowl; cover with a damp cloth and let rise for about an hour.
- On a lightly-floured surface, knead the dough again for a few minutes, then divide into ten equally sized portions.
- Roll each portion into a ball and place on a tray; cover tray with damp cloth and allow to rise another half hour.
- While the dough is rising the second time, preheat the grill to high and lightly oil the grate. In a small container, heat the butter and garlic until melted.
- Roll each ball into a disc.
- Grill each disc for 3 minutes on the first side, brushing the uncooked side lightly with the garlic-butter. Flip and grill for an additional 3 minutes, brushing the cooked side lightly with the garlic butter. Naan should be lightly browned on both sides when it’s done.
- Once all naan is cooked, sprinkle chopped cilantro on top and serve!