Grilling guru and food writer Steve Raichlen shows why naan is an ideal bread to make on the grill. Grilling guru and food writer Steve Raichlen shows why naan is an ideal bread to make on the grill.
[MUSIC] So let's start with the naan. We start by proofing the yeast. And in the old days, when yeast was much less predictable, you actually would combine the yeast with a little bit of sugar and water. And if it foamed up like it had a beer, you know you had Active yeast, we will mix this mixture here. Four and a half cups of flour. We have about five tablespoons of sugar. We have about two teaspoons of salt. And we will pulse those ingredients together. Great. And then our liquid ingredients are these. We have An egg, milk, and oil, and our proofed yeast mixture. Finally, water, it's about a cup, and we'll run the machine in spurts. Now, grilled bread is one of my favorite things to cook on the grill. Garlic bread, Toasted on the grill, Italian bruschetta. Spanish, pan con tumaca. They're all versions of grilled bread, but by far, the most interesting is the yeasted bread that's actually cooked on the bars of the grill. And, we'll let the food processor do the kneading. Okay, and once the dough is mixed and ready the dough goes into an oiled bowl, covered with plastic wrap. It rises til doubled in bulk. Okay. You can also do this in the fridge overnight. We'll take it. Punch it down. So we'll cut the dough into balls. And let these balls rise until doubled in bulk, and they'll look something like this. We'll turn it out onto the cutting board, roll it around with a little bit of flour. Okay, I lightly buttered the top of the [UNKNOWN]. They go in the grill pan here. Say a prayer to the god of barbecue. And we'll do the same here. And what you're looking for, is you'll see the top of the dough start to blister. And the way you know that it's time to turn the naan, is can you see how the top starts to puff and blister? You'll be doing this on your grill, direct grilling. And I have this grill set up so that the burner closest to you is on high. The one, Closest to me is on medium so I've got some modicum of heat control. So what I do when I go to turn this is we'll just slide this one down, turn this one over. And do the same thing over here. You know you can put all kinds of things in the dough. Grated cheese, herbs. And you can see, just like outside, always make a few extra because you'll regulate the heat As you go along the most important thing to do with naan is remember it gets melted butter at the end. That finishes it off and makes it taste really terrific. And basically this is how you make naan. [SOUND] [MUSIC] [BLANK_AUDIO]