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Receta Naan On The Grill

Name: Naan On The Grill
Ingredients: 1 Tbsp. Yeast; 1 1/2 c. Hot Water; 5 tsp Sugar; 2 Tbsp. Beaten Egg Scant; 2 Tbsp. Melted Butter Or possibly; Vegetable Oil; 3/4 c. Heavy Cream Or possibly 15% Cream - Room Temp; 2 c. Bread Flour; 4 c. All-Purpose Flour Unbleached; 2 1/2 tsp Baking Pwdr; 1/2 tsp Baking Soda; 1 3/4 tsp Salt

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Ingredientes

1 Tbsp. Yeast
1Â 1/2 c. Hot Water
5 tsp Sugar
2 Tbsp. Beaten Egg Scant
2 Tbsp. Melted Butter Or possibly
Â Â Vegetable Oil
3/4 c. Heavy cream">Cream Or possibly 15% cream">Cream - Room Temp
2 c. Bread Flour
4 c. All-Purpose Flour Unbleached
2Â 1/2 tsp Baking Pwdr
1/2 tsp Baking Soda
1Â 3/4 tsp Salt

Direcciones

In a large mixing bowl fitted with a dough hook (or possibly use bread machine), whisk together the yeast, water, and 1 tsp. of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and lowfat milk and most of the flour (reserve one c.), baking pwdr and salt. Stir to make a soft dough. Attach dough hook (or possibly knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 min). Place in a lightly oiled plastic bag and let rest till doubled, or possibly chill overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pcs around the size of a grapefruit. Let rest a minute or possibly so, then roll into rounds about the size of your hand.
Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 min. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake till dough puffs up, (3 to 5 min). Using tongs, turn over bread to cook other side, for another 3 to 5 min. Dough may look scorched in areas but this is OK. Serve immediately, or possibly cover in foil and keep hot on the warming section of the grill.
Note: Most recipes for nan call for yogurt and lowfat milk, but this version is similar to ones I have enjoyed in Indian restaurants.
This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or possibly just about any main dish.