Wednesday, June 10, 2015

Naan Bread Recipe

Naan of the grill. Camp cooking is great!

This is the Naan Bread Recipe that Fred and I have been using since we have been on the road. It is quick easy and delicious. makes about 12-14 pieces and lasts 5-6 days.
We made this for a pot luck at the RV-Dreams Rally and many people have requested the recipe.


1 (.25 oz) package active dry yeast
1 cup warm water
1/4 cup sugar
3 Tbsp milk
1 beaten egg
1 tsp salt
4 1/2 cups white flour

Add the yeast to the warm water and half of the sugar in a mixing bowl. Wisk lightly and let sit until foamy, about 10 minutes.
Add the rest of the sugar, the milk, egg, salt and 4 cups of flour. Mix gradually adding the remaining 1/2 cup flour until a soft dough forms.
Knead the dough for 6-8 minutes until smooth. (we use our Kitchen-aid mixer for the whole process changing from mixing to kneading paddle) Oil the bowl with olive oil cover and let sit in a warm place for 1 hour.   It should double in size.

Punch down the dough. Break off a piece about the size of a golf ball. Roll it between your oiled hands to make a ball. We end up with 12-14 pieces. Cover and let rise for 30 min.

Heat the grill to high.

Immediately prior to cooking roll out each dough ball into a thin oval.  Place on the oiled grill. cook for 2-3 minutes. You will see the dough become puffy and the bottom turn slightly golden. Flip and cook for 2 minutes on the other side.

Traditional Naan calls for brushing the breads with melted butter prior to cooking. We skip this step.

The Naan is delicious plain but you can add the seasonings of your choice. We have used at different times roasted garlic, dill, and Italian seasoning mix.

Have fun making your grill bread!

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