Ingrédients pour Tandoori Baked Flat Breads Naan
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Comment préparer Tandoori Baked Flat Breads Naan
- In a large bowl, combine yeast, 1 tablespoon sugar, and 1/4 cup warm water. Let stand until foamy (5-10 minutes).
- Stir in remaining sugar, remaining water, egg, milk, and salt.
- Add 4 cups of flour and stir until a soft, pliable dough forms (don't worry if it's a little sticky).
- Knead the dough for 6-8 minutes on a lightly floured surface, in a food processor, or using a stand mixer with a dough hook. Add more flour as needed until the dough is smooth and elastic.
- Lightly oil a large bowl with 1/2 tablespoon olive oil. Place the dough in the bowl, brush the top with remaining oil, cover with a clean kitchen towel, and let rise in a warm place for 1-1 1/2 hours, or until doubled.
- Punch down the dough and pinch off 2-inch pieces. Roll each piece into a smooth ball (you should have 14-16 balls).
- Place the dough balls on a lightly floured baking sheet, cover with a damp kitchen towel, and let rise for 30 minutes.
- Preheat your grill to high heat.
- Prepare your workspace: Have a rolling pin, cutting board, bowl of flour, and melted butter ready near the grill.
- Roll out one dough ball on a lightly floured surface into a 5-inch disk.
- Gently toss the disk from hand to hand, stretching it into a 7-8 inch elongated circle. Shape into a teardrop if desired.
- Immediately place the naan on the hot grill grate.
- Cook for 2-4 minutes per side, or until the bottom is crusty and browned, and the top is puffed and blistered. Brush with melted butter halfway through.
- Repeat steps 10-13 for remaining naan.
- Brush each cooked naan with more melted butter. Serve immediately while hot. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
36g
Fat
24g
Carbs
23g
