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No-Knead Grilled Naan

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Easy, tender, chewy, flavorful no-knead grilled naan bread.

Ingredients

  • ¾ cups Lukewarm Water (about 110 Degrees F)
  • ¾ cups Lukewarm Milk (about 110 Degrees F)
  • 1-½ teaspoon Active Dry Yeast
  • 1-½ teaspoon Salt
  • ¼ cups Plain Yogurt
  • 1 Tablespoon Honey
  • 3-½ cups All-purpose Flour

Preparation

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 ½-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 didn’t already divide it prior to freezing). With floured hands, stretch and press each piece of dough to about ⅛-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 it’s 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.

One Comment

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goldenbailey on 7.28.2015

This bread recipe is excellent! Turned out perfectly. I refrigerated the dough for a few hours and I’m sure that made it easy to shape the otherwise a little sticky dough. Bread in 6 minutes on the BBQ :)

One Review

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goldenbailey on 8.17.2015

I have to say it again: this is the first Naan recipe that works for me. I’ve been making it now about a dozen times, always perfect. I replaced half of the flour with Indian whole-wheat flour, and that turns out equally delicious. It’s our BBQ staple now. Thank you for this easy recipe!

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