E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Naan Susan Reid | May 26, 2020 Traditionally baked on the wall of a tandoor oven, a hot grill or griddle imparts the same smoky char on this tender bread. Serve brushed with toasted garlic butter or as a soft wrap bread for a falafel sandwich. Level Intermediate Prep Time 1 hour 30 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our Chef Collection Reversible Grill/Griddle Ingredients Dough 4 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast 1 teaspoon salt ½ cup milk 4 to 6 tablespoons water ¾ cup plain whole milk yogurt Toasted Garlic Butter 1 cup unsalted butter 3 garlic cloves, sliced ½ teaspoon kosher salt Fresh ground pepper to taste Directions For the dough, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until the dough is combined; it will be soft and a little bit sticky. Knead the dough with the paddle for 5 minutes at low speed. Remove the paddle, cover and let the dough rise for 45 minutes. Divide the dough into 4 pieces, round each into a ball, cover and refrigerate until you’re ready to cook. For the butter, while the dough rises, put all of the ingredients into a cast iron melting pot or small saucepan. Cook over medium heat until the butter separates and foams; simmer until the garlic cloves just begin to brown, about 5 minutes. Remove from the heat. To bake the bread, stretch the dough into an oblong. Drape it over your floured hand and down your wrist into a teardrop shape. Place the dough over the hottest part of your grill. When you see the edges start to bubble up (about 2 to 3 minutes), turn the bread over and cook the second side until it has some charred spots. Remove the bread from the grill and hold warm. To bake in the oven, preheat the oven with a baking stone or cast iron grill pan in it to 500°F. Place the breads on the hot surface one or two at a time and bake for 6 to 8 minutes. Remove from the oven and repeat until all are baked. Brush the warm bread with melted toasted garlic butter. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Grilled Naan Susan Reid | May 26, 2020 Traditionally baked on the wall of a tandoor oven, a hot grill or griddle imparts the same smoky char on this tender bread. Serve brushed with toasted garlic butter or as a soft wrap bread for a falafel sandwich. Level Intermediate Prep Time 1 hour 30 minutes Cook Time 20 minutes Serves 4-6 Cook it With Our Chef Collection Reversible Grill/Griddle Ingredients Dough 4 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast 1 teaspoon salt ½ cup milk 4 to 6 tablespoons water ¾ cup plain whole milk yogurt Toasted Garlic Butter 1 cup unsalted butter 3 garlic cloves, sliced ½ teaspoon kosher salt Fresh ground pepper to taste Directions For the dough, combine all of the ingredients in the bowl of a stand mixer fitted with a paddle. Mix until the dough is combined; it will be soft and a little bit sticky. Knead the dough with the paddle for 5 minutes at low speed. Remove the paddle, cover and let the dough rise for 45 minutes. Divide the dough into 4 pieces, round each into a ball, cover and refrigerate until you’re ready to cook. For the butter, while the dough rises, put all of the ingredients into a cast iron melting pot or small saucepan. Cook over medium heat until the butter separates and foams; simmer until the garlic cloves just begin to brown, about 5 minutes. Remove from the heat. To bake the bread, stretch the dough into an oblong. Drape it over your floured hand and down your wrist into a teardrop shape. Place the dough over the hottest part of your grill. When you see the edges start to bubble up (about 2 to 3 minutes), turn the bread over and cook the second side until it has some charred spots. Remove the bread from the grill and hold warm. To bake in the oven, preheat the oven with a baking stone or cast iron grill pan in it to 500°F. Place the breads on the hot surface one or two at a time and bake for 6 to 8 minutes. Remove from the oven and repeat until all are baked. Brush the warm bread with melted toasted garlic butter. Contributed By: Susan Reid Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life. Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
