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Anyone make homemade Naan Bread?

Can you share your recipe?

Ever stuff the Naan with fresh dates or cherries?

 
Sisteract

Asked by Sisteract at 7:24 PM on Aug. 15, 2010 in Food & Drink

Level 36 (80,380 Credits)
This question is closed.
Answers (5)
  • http://allrecipes.com//Recipe/naan/Detail.aspx
    * 1 (.25 ounce) package active dry yeast
    * 1 cup warm water
    * 1/4 cup white sugar
    * 3 tablespoons milk
    * 1 egg, beaten
    * 2 teaspoons salt
    * 4 1/2 cups bread flour
    * 2 teaspoons minced garlic (optional)
    * 1/4 cup butter, melted


    Bmat

    Answer by Bmat at 8:24 PM on Aug. 15, 2010

  • At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

    I haven't made it, but this sounds good. I found it by googling.
    Bmat

    Answer by Bmat at 8:26 PM on Aug. 15, 2010

  • Directions

    1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
    2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
    3. During the second rising, preheat grill to high heat.
    Bmat

    Answer by Bmat at 8:26 PM on Aug. 15, 2010

  • Will have to try this!
    mikesmom65270

    Answer by mikesmom65270 at 9:31 AM on Aug. 16, 2010

  • no
    sherribeare

    Answer by sherribeare at 7:54 PM on Aug. 15, 2010

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