Grilled White Flatbreads (Tandoori Naan)
From "Menus and Memories from Punjab", by Veronica "Rani" Sidhu
I know that only a tandoor will give me exactly what I want—a bread that is chewy on the bottom, tender in the middle, and charred on the top. But this comes very, very close and you can make it at home! The dough may be wrapped in plastic and refrigerated for a day or two. But then it will take longer to warm to room temperature and to rise. Best made on the barbecue grill.
Yield: 8 breads
Ingredients:
2 teaspoons sugar
1/2 cup warm water
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
1/2 teaspoon baking powder
2/3 cup Greek yogurt
2 tablespoons melted ghee or butter or canola oil
Coarse cornmeal, if using oven
Method:
2) In a large bowl fluff the flour, salt, and baking powder with a fork. Then with a wooden spoon, make a well in the flour. Pour the yeast mixture and yogurt in the center all at once, and begin stirring in one direction from the center out, trying to incorporate all the flour.
3) Oil your hand and begin kneading the dough until elastic—about 5 minutes. The motion is to scrape the dough from the bottom and sides of the bowl and fold it as you turn the bowl with your other hand in one direction. When you are finished, the dough should be in a very smooth ball and leave your hand and the bowl. Remove dough from bowl, wash and dry the bowl, and replace the ball of dough. Roll the dough in some oil or ghee and cover with a cloth. Leave in a warm place for 1 1/2 to 3 hours (depending on room temperature), until the dough is light.
4) With a dough scraper (if you have it), divide the dough in half. Take those halves and divide each into four equal parts. You will have eight balls. Oil your hands with a little oil and roll each ball between your palms until smooth. Flatten the balls in some loose flour and lightly flour a flat surface. With a rolling pin, roll out circles of dough as flat as possible. Put a few of them on a cookie sheet sprayed with oil or on the clean counter or table. Cover with a clean, slightly damp towel(s) and let rest for 5 minutes as you roll out a few more. Then stretch the naan into a teardrop shape about 8 inches wide at the top and 7 inches long.
Three ways to grill the breads:
1) On the barbecue grill: Preheat the grill to 450°F. Put the stretched breads on indirect heat and close the lid for a minute. Open the lid and move them to direct heat until that side is brown and the top bubbly. Repeat with the other side. Remove from heat and brush with ghee or butter. Eat immediately (best) or wrap in a clean tea-towel.
2) On the griddle: Preheat the griddle to medium-high. Place a naan that you have stretched on the griddle. When bubbles form on the top, turn it over. Keep turning until the bread is cooked through and browned in spots. Remove from heat and brush with ghee or butter. Continue with remaining dough circles.
3) In the oven: Remove the racks. Preheat the oven and a baking stone or tiles lining the bottom of the oven to 500°F (will take 30 minutes). Sprinkle the baking stone with coarse cornmeal. Place the naan on the stone (you may have room to bake only two at a time). Place in oven and bake until bottoms are cooked (2 to 3 minutes). Turn over and repeat. Remove from the oven with tongs and wrap in a clean towel. Repeat with the other naans. If the naans have not browned, replace the top rack of the oven, turn on the broiler, turn the naan over and broil on the top shelf for less than a minute to ensure it is browned. Keep warm in a clean towel until all are done. Brush with ghee. Serve immediately.
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