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Naan Bread

Chef: qgriffith

  • serves 8
  • cook time 20 minutes

A yeast-raised East Indian flat bread with a delicious chewy texture. This recipe makes the great naan, close to what you get at an Indian restaurant.



  • 1 package - active dry yeast
  • 4 1/2 cups - bread flour
  • 1/4 cup - butter
  • 1 whole - egg beating
  • 2 teaspoons - garlic minced
  • 3 tablespoons - milk
  • 2 teaspoons - salt
  • 1 cup - water warm
  • 1/4 cup - white sugar


  1.  In a glass, dissolve yeast in warm water. 
  2. Let stand about 10 minutes, until frothy.
  3. Add yeast mixture to a bowl and stir in sugar, milk, egg, salt, and enough flour to make a soft dough. 
  4. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. 
  5. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. 
  6. Let it rise 1 hour, until the dough has doubled in volume.
  7. 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. 
  8. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
  9. During the second rising, preheat grill to high heat.
  10. 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. 
  11. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. 
  12. Remove from grill, and continue the process until all the naan has been prepared


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