Grilled Naan-style Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pack dry yeast
- 1 ½ tablespoon sugar
- 240 ml water, lukewarm
- 1 large egg (s), beaten
- 3 tablespoon milk, or yoghurt 10% natural
- 2 teaspoons salt
- 500g flour
- 1 tablespoon oil
- 4 tablespoon butter, melted
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Make a well in the middle and put the yeast, sugar, salt, beaten egg, oil and me in it. Knead the ingredients together with the dough hook of a hand mixer, slowly working in the warm water until a smooth, non-sticky dough is formed. Continue kneading until the dough separates from the edge of the bowl. Cover the dough with a cloth and let rise in a warm place for 1.5-2 hours.
- Sprinkle some flour on a work surface, place the dough on it and knead again. Separate the dough pieces from the dough and roll them into balls in your hand. There should be 14 to 16 such balls. Let go for another 30 minutes.
- Sprinkle flour on a large wooden board. Place a ball on top and roll out a thin flat cake with a rolling pin. Place this directly on the grill grate over the hot coals and bake for 2-4 minutes on one side until the base is crispy brown and the surface is puffed up. Brush the naan with the melted butter and serve. Bake the remaining dough balls in the same way.
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