Food recipes
No-Knead Grilled Naan
No-Knead Grilled Naan Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d leavening agents, yeast, baker's, active dry salt, table yogurt, greek, plain, nonfat honey wheat f...
No-Knead Grilled Naan
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine water and milk.
Add yeast, salt, yogurt and honey and stir to combine.
Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top.
Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer.
If you are going to freeze it, divide into four 1/2-pound portions and freeze separately.
Once frozen, thaw dough in refrigerator overnight before using.
On baking day, heat grill to high for 5 to 10 minutes, with the lid on.
Then use a grill brush to scrape any residue from grill grates.
Reduce heat to medium; keep covered.
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didnt already divide it prior to freezing).
With floured hands, stretch and press each piece of dough to about 18-inch thickness.
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy.
Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through.
Repeat with any remaining dough.
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
Note: It is easier to handle the dough once its refrigerated, so I usually let mine rest overnight in the fridge before using.
There tends to be a more developed flavor, too, when it chills overnight.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
Directions:
In a large bowl, combine water and milk.
Add yeast, salt, yogurt and honey and stir to combine.
Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top.
Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer.
If you are going to freeze it, divide into four 1/2-pound portions and freeze separately.
Once frozen, thaw dough in refrigerator overnight before using.
On baking day, heat grill to high for 5 to 10 minutes, with the lid on.
Then use a grill brush to scrape any residue from grill grates.
Reduce heat to medium; keep covered.
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didnt already divide it prior to freezing).
With floured hands, stretch and press each piece of dough to about 18-inch thickness.
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy.
Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through.
Repeat with any remaining dough.
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
Note: It is easier to handle the dough once its refrigerated, so I usually let mine rest overnight in the fridge before using.
There tends to be a more developed flavor, too, when it chills overnight.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.