Have you ever tried Naan bread? It has become one of our favorites around here! It is light and pairs well with so many different things.
If you are making some Indian cuisine, serve this bread right along side like you would get at an Indian restaurant. But we have been serving it with salads, soup, you name it! It is so versatile. Expose your family to the different kinds of bread from around the world. You will not be disappointed!
You can make this bread on a pancake griddle like the recipe says, or on the grill. We love doing it this way in the summer! If weather doesn’t allow you to use the outside grill, try the tabletop grill.
If you decide to go the grill route, turn your grill to medium heat. Roll out the dough about a foot long into a rectangular shape. Add the minced garlic or chopped herbs of choice. Then use a paper towel dipped in olive oil to quickly rub over the hot grates. Place the dough directly on the grill and see how nicely it cooks!
It only takes about two minutes per side, so it cooks quickly! Serve hot right off the grill with some butter on top.
If you are not a fan of garlic, just skip that! Sometimes we just don’t feel like the strong flavor and just leave it out. Either way, you are getting a light and delicious bread.
Are you wanting to make Roti Indian bread instead? For this, you will need 3 cups of whole wheat flour (Indian Brand), 1/4 teaspoon salt, 1/2 teaspoon olive oil, 3/4 cup warm water. Makes a firm dough, then shape into 8 balls. Roll out in a circle. Bake on a grill, turning over once it bubbles. Serve warm with butter!
And finally for a delicious variation on the Naan bread, turn it into a wrap! Add some grilled chicken, garlic salt, shredded cheese, chick peas, beans of choosing, and fresh spinach. Or get creative and add your own toppings of choice. And then fold the nann bread up, like a taco or pita.
So what are you waiting for? Give this bread a try on your next grill night! We love it paired with some delicious grilled meat. Enjoy!
- 1 tbsp active dry yeast
- 1 cup warm water 105-115 degrees
- 1 tsp sugar
- 3 1/2 tbsp sugar
- 1 large egg beaten
- 3 tbsp milk
- 2 tsp course salt
- 1/2 tsp baking soda
- 4-4 1/2 cups Kamut flour
- 1 large clove of fresh garlic minced
- olive oil for frying
- butter for spreading
In a small bowl mix the yeast, water, and 1 teaspoon of sugar together. Let stand for 10 minutes until it blooms. In a large bowl stir together the 3 1/2 Tablespoons of sugar, egg, milk, salt, and baking soda. Stir in the yeast mixture and the flour to make soft dough.
Turn out onto a lightly floured surface and knead for 6-8 minutes or until smooth. Place the dough in a large bowl coated with olive oil. Cover it with a damp dishtowel. Set dough aside to rise until double, about 1 hour. Punch down and knead in the fresh garlic if using.
Pinch off dough about the size of a tennis ball. Roll into a ball, spray a baking sheet with cooking oil and place the balls on it. Let rise until double, about 30 minutes.
Turn the pancake griddle to about 350 degrees. Roll out each piece of dough as thin as you can get it. Should be about 1 foot long. (You won't need any flour to roll the dough out on). Lightly oil the grill with olive oil.
Place dough on the grill and oil the topside lightly with a rubber brush. Cook for about 2 minutes on one side, turn and cook the other side. Turn again if needed. You can cook 3 or more at a time. Continue the process until all the dough is cooked. Serve warm with butter.