John Myers
Garlic Naan (Garlic Naan) Bread for Grill
The perfect garlic naan (garlic naan) bread for grill recipe with a picture and simple step-by-step instructions.
- 260 g Flour type 550
- 1 tsp Sugar
- 0,5 tsp Salt
- 1 tsp Dry yeast
- 0,25 tsp Baking powder
- 120 g Yogurt 1.5%
- 100 ml Milk lukewarm
- 4 Garlic cloves
- Olive oil
- Oil for hands
- Mix 1,200 g flour, sugar, salt, yeast and baking powder in a bowl. Add the yoghurt and stir everything together. Using the dough hook of the hand mixer, gradually knead in the lukewarm milk and continue to knead with the remaining 60 g of flour until a smooth dough is formed. Close the bowl and place in the oven with the lights on for at least 1 hour. The dough volume should have doubled.
- In the meantime, skin and finely chop garlic. Place 2 non-stick pans on the stove and heat them up, but don’t let them get too hot. (keep an eye).
- When the dough has reached its volume, place it on the work surface and knead again with lightly oiled hands. Then divide it into 4 portions, pull or squeeze each into a flat cake. Place the flatbreads in the pans, brush the top with olive oil, sprinkle the chopped garlic on top and brown on the bottom over medium heat. The cakes will rise a bit.
- When the blanks are a little browned on the underside, place them upside down on the grill. But not directly, but on the grid 1 floor higher. There they should only bake a little and get a little tan in places. This can take 5 – 8 minutes.
- If you want to finish baking them in the oven, you need the grill function at 200 ° convection. Here you have to reckon with a grilling time of 3 – 5 minutes.
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