Here’s a quick post today about an easy and quick way to make a popular Indian recipe: grilled naan.
I usually make naan the time-consuming traditional way, with yeast and in the oven. And although it is still quite quick to put together, I wanted to find a way to to make it quicker.
The naan recipe I’m sharing today uses baking powder as leavening instead of yeast, which means you can pretty much skip all the time needed for rising etc., although you do need to rest the dough for no more than half hour after you’ve kneaded it. The naan is– as the name suggests– baked on a grill instead of in the oven. All in all, it takes no more than an hour from mixing this dough to having hot and fresh naans on your plate, all ready to eat. Besides, those grill marks do look pretty, don’t they?
The recipe makes four naans, but feel free to double it if you want more.
So here’s the recipe for a favorite made easy. It’s fluffy and soft and quite delicious. A winner, in my book.
- Mix the milk with the vinegar. In a large bowl, mix the all-purpose flour, salt, sugar, baking powder and baking powder.
- Add the milk and oil and mix with a wooden spoon or at medium speed in a stand mixer. The dough will be very sticky. Beat for about 5 minutes.
- Now turn it out on a floured surface and knead with oiled hands.
- Divide the dough into 4 balls-- oiling your hands again will help form the balls.
- Set them aside for 30 minutes.
- Roll out each ball into a round or an oval, about 7 inches in diameter.
- Heat a grill pan (you can also do this on an outdoor grill) until it's really hot but just short of smoking. Brush with a little oil. Place a naan on it and turn the heat down to medium.
- Grill until golden grill marks appear on the naan, about 2 minutes. Then flip over and grill the other side for another minute. Flip over once again at an angle so you get a nice grill pattern on the naan. (Don't overdo the grilling because the naan does harden up if it cooks too long). Brush some olive oil on both sides of the naan, if desired.