Happy Memorial Day weekend everyone! I hope you are enjoying a long weekend with your loved ones and friends.
Today I hung out with my nephews. They are both just the cutest! Don’t you think so?
These two can put a smile on your face no matter what kind of day your having!
After hanging out with my nephews for a bit, I decided to try out this new recipe I found over at Taste and Tell. Naan is an Indian flatbread. In my opinion, it is pretty similar to the Greek pita bread. I commonly get whole wheat naan from Trader Joe’s. I’ve even made a pretty bomb avocado grilled cheese on it before. Mmmm…I should post that one too.
I never really though about grilling bread before. But once I saw this recipe, I knew I had to try it. It turned out awesome! Even better, it was pretty easy to make, but just like other homemade breads, there is a waiting game with the rising of the dough.
My trick with bread dough, especially in the winter, is to pre-heat my oven to 170 degrees while I am working on the dough. Once the dough is complete and ready to sit, I turn the oven off and let the dough rise in the warm oven. It is important that you turn the oven off–we don’t want the dough to start baking! This trick has worked every time for me. I even did it today when it was 80 degrees outside, but still a little cool inside.
For dinner, we enjoyed a grilled chicken breast along side the grilled naan. If Lauren were here, she would have totally made it into a grilled chicken naan sandwich. Ooooo, maybe a grilled chicken and cheese off the grill? Oooo, with avocado?!
Now we’re talking.
By May 25, 2014Published:
- Yield: 12 Servings
This delicious traditional Indian bread is easy to make and perfect along side another grilled item! This recipe is slightly adapted from the wonderful blog, Taste & Tell.
- 1 package active dry yeast
- 1 cup warm water
- 1/4 cup granulated sugar
- 3 tablespoons milk
- 1 egg beaten
- 1 3/4 teaspoons salt
- 3 - 4 cups bread flour
- 2 tablespoons butter melted
- In a large bowl, or your stand mixer, combine the yeast, water, and a pinch of sugar. Let the mixture rest for about 10 minutes, or until the yeast foams.
- Add in the sugar, milk, egg, and salt. Stir.
- Add the flour, 1/2 cup at a time. Slowly add the flour until the dough pulls away from the sides of the bowl. The dough should be sticky to the touch, but not too sticky that it completely sticks to your fingers. Knead the dough for another 6-8 minutes.
- In a well oiled bowl, add the dough and cover with plastic wrap. Allow the dough to rise in a warm place for approximately 1 hour, or until doubled.
- Punch down the dough. Divide the dough into 12 pieces and roll into a ball. Place the dough on a lightly greased baking pan and cover with a towel. Allow the dough to double in size, approximately 30 minutes.
- Pre-heat your grill, or griddle, to medium-high heat.
- Roll each ball until it is flattened out, like pictured. Place on the grill and cook for 2-3 minutes, or until lightly browned. Brush the uncooked side lightly with butter, then flip. Cook opposite side until golden brown. Remove from grill and enjoy!
- Course: Side Dish
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