Naan Bread on the Grill

Over at A Latte with Ott, A, this month’s Iron Chef competition is sponsored by Red Star Yeast. With grilling season also taking a jump start with the June like weather in March I really wanted to do some sort of recipe for the competition on the grill. So, I pulled some inspiration from my recent trip to India.

I bring you Naan bread on the grill.

And to my family’s surprise, it was so good. It wasn’t just because I was starving to death in India.

You start by adding an envelope of Red Star yeast to a cup of warm water.

I then mixed together one egg, three tablespoons of milk, 1/4 cup of milk, and two teaspoons of salt in another bowl. After about ten minutes I added the water and yeast to the egg and milk mixtures.

I then added three cups of flour to the liquid mixture.

Then drop the dough on a floured surface using about 1/2 cup of flour and knead for several minutes until a soft dough is formed.

Then put the dough into a greased bowl, cover with a damp towel and let rise till in doubles in size.

When it is doubled in size, punch the dough down.

You may need to use the remaining 1/2 cup of flour if the dough is a bit sticky. Fold into the dough the garlic.

Then pinch of pieces of dough forming golf ball sized pieces and place on a greased pan.

At this point, I put some meat on the grill and let the dough sit near by, covered with the damp towel to double again.

I melted a stick of butter and dipped my fingers in the butter to stretch the balls into then pieces of dough and placed them on the grill.

I cooked the bread over a medium to medium high flame for about 3 minutes on each side. Once I flipped the bread over, I buttered the cooked side with the melted butter.

It was fantastic. My non-bread eating daughter even had two pieces. This is going to be a staple on the grill all spring-summer-fall long!