Grilled Naan

Yes, my basting brush is a man figure - and I love it.

I seem to like making naan bread.  It may not be the most authentic versions ever, but I manage to make it taste pretty darn good - and in the end, that's what matters right?

We got some green garlic in our CSA a couple weeks ago and it was really just sitting in the fridge waiting to be used.  I thought it would be a welcome addition to this naan.  Next time though, I may roll it in with the dough, instead of just using it as a topping in order to incorporate the flavor a bit more.

I love this grilled version because it provides a little bit more of a crispier naan, which I have no complaints about.  And hell... I just like using my grill, so why not?  Right?  Right.


Ingredients:

2 & 1/2 teaspoons active dry yeast
2 teaspoons sugar
3/4 cup warm water
2 & 1/2 to 3 cups flour
1 teaspoon salt
5 tablespoons butter, melted plus more for brushing
2 tablespoons Greek yogurt
1 stalk of green garlic, sliced thinly

In a small bowl, combine yeast, sugar, and warm water.  Cover with plastic wrap and let sit for 10 minutes.

In a large bowl, sift 2 & 1/2 cups of flour with salt.  Pour in melted butter, yogurt, and yeast mixture.  Mix well. If dough is too sticky, add remaining 1/2 cup of flour a little bit at a time, until you reach your desired texture.

Knead for about 15 minutes (yes, I got in my arm workout for the day with this one), or until dough is smooth and elastic.

Place dough in a clean and oiled bowl and cover with plastic wrap and a warm towel.  Let rise for about 1 hour, or until doubled in size.

Punch dough down and knead for about a minute.  Divide dough into 8 equal pieces and roll each one out into a circle/oval about 1/4 inch thickness.

Light a charcoal grill under medium high heat. 

Before placing on grill, brush each flatbread with melted butter and place on grill.  Brush top of bread with additional butter and top with green garlic.  Grill for about 2-3 minutes, or until dough is crisp on the bottom.  Be careful not to leave it on there too long because it will burn easily (trust me, I had a casualty or two, lol). 

I'm working on my food styling - comments/criticisms welcome!

We served this with some freshly made raita and Indian spiced salmon fillets (recipe soon to come, of course) and it was just a great dinner all around. 

So next time you're in the mood for some naan... bust out that grill and throw those dough pieces on there!

See you guys tomorrow for a CSA Week #4 update - we got some more great stuff!  And let me know if you want me to feature your CSA, as well - there's still time to e-mail me =)