Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Naan--Eggtoberfest 2000(Breads)

bdavidsonbdavidson Posts: 411
edited 2:35AM in Baking
• 2.5 Cup unbleached flour
• 1 beaten egg
• 1 tsp sugar
• 2.5 tsp baking powder
• &#189 Cup chopped almonds
• &#189 Cup chopped raisins
• 1.5 tsp chopped ginger

InstructionsMix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.
Mix the raisins, ginger and almonds in a separate bowl.
Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin. &#034Slap&#034 the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.
Try baking a piece of plain bread without the filling.
Other fillings, including onions and garlic, are also very good, but &#034Passage Naan&#034 is my favorite.NotesAfter removing the naan from the egg, brush the surface with some butter and serve.Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.