The BBQ can be easily used for making Indian nan bread.Ingredients (makes 10-15 nan)
- 7g dried active baking yeast
- 1 cup warm water
- 4 tablespoons caster sugar
- 3 tablespoons low fat milk
- 1 egg, beaten
- 2 teaspoons salt
- 875g bread flour
- 2 cloves garlic, crushed (optional)
- 60g butter, melted
Method
Preparation: 20min › Cook:10min › Rising:1hour › Ready in:1hour 30min
- In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
- Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a cloth, and allow to rise until doubled in size, about 30 minutes.
- During the second rising, preheat barbecue to high heat.
- At barbecue side, roll one ball of dough out into a thin circle. Lightly oil barbecue cooking grate. Place dough on barbecue, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from barbecue, and continue the process until all the naan has been prepared.
