Garlic Naan Bread
These are so delicious...you won't be able to keep them coming fast enough! Organisation is the key. Firstly, try and make the dough the night before and then split the dough into balls, roll the Naans and have a stack ready to go. You have to be quick with these on the EGG, but you'll quickly get the hang of it.
Ingredients
Garlic Butter Baste
- coriander
- garlic
- 1/2 cups (120 ml) butter
- salt and pepper
Dough
- 1 teaspoon (5 ml) granulated sugar
- 1 3/4 cups (420 ml) warm water (btw 105F and 115F)
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon (5 ml) dried active baking yeast
- 1 teaspoon (5 ml) salt
- 3 1/2 cups (840 ml) Strong white bread flour
Instructions
Garlic Butter Baste
- Melt the butter in a saucepan over medium
- Add the garlic, coriander, salt and pepper, and cook until the garlic is sizzling and fragrant, 2 to 3 minutes. Do not let the garlic brown
- Remove the pan from the heat. Use immediately, or cover, cool to room temperature, and refrigerate
Naan Bread
- On a floured wooden board roll out a ball of dough weighing around 1/4 lbs (0.1 kg), into a circle about 1/2 inch (1 cm) thick
- Transfer your rolled dough to the EGG, cook directly on the cast iron searing grate
- As bubbles start appearing on the bread (about 1 minute),brush liberally with the garlic butter baste
- Turn the bread and brush the cooked side with the garlic butter baste and sprinkle with coarse sea salt. Remember to keep the lid closed when cooking but be quick!
- Remove the bread to the cutting board and serve immediately
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