Naan, Indian grilled flat bread for Garndpas Grub

bubba tim

I was talking with Mr Grandpas Grub and somehow grilled flat bread came into the convesation. I told him that I would share our favorite recipe.



This recipe is from the master herself, Manjula Jain. This is her family recipe.
Ingredients:

2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling
Method

Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well. Mix the oil and yogurt. Add the water/yeast mixture and mix into a soft dough. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.

Heat the BGE to 500 degrees with pizza stone for at least thirty minutes so stone is hot and then turn the BGE to full tilt boggie. Using a baking/pizza stone will help to give Naan close to same kind of heat as clay tandoor.

Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch diameter circles. Dust lightly with dry flour to help with the rolling.
Before putting the Naan in the BGE, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the BGE. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook per side. After the Naan is cooked (Naan should be golden brown color on top) take them out of the BGE and brush lightly with clear butter or better yet, garlic butter.
This makes about 6.

Grandpas Grub

Woah... "Mr.". hold on a minute.

There we go, I just put my tie on, now I can go on. I get called a lot of things but not very often Mr.

Give your wife a big hug for me and tell here thank you very much.

This is going to be fantastic on the egg. Get some good red beans or black beans, a bit ground beef, lettuce and pile some cheese on top.

Thanks Tim for getting that. Kent

eenie meenie

bubba tim, have you cooked tandoori chicken in the BGE to eat with you Naan? Thanks for sharing the recipe.

eenie meenie

Richard Fl

Great recipe. Now you need some tandoori chicken to go with it.

Chicken, Pieces, Tandoori, Richard Fl







INGREDIENTS:
20-30 Pieces Chicken, Skin on of off, your choice
2-3 Cups PLAIN Yogurt
4-6 Tbs Tandoori Paste, PATAK'S Spicy Ginger & Garlic, Marinade & Grill Sauce




Procedure:
Marinade:
1 Take the chicken pieces and score deep cuts into the meat to allow the tandoori marinade to penetrate the meat.
2 Mix the yogurt and tandoori paste together, about 2 parts yogurt and 1 part tandoori sauce, and spoon into the cuts and all over. Place in a non-reactive container, I used a gallon ziploc bag.




3 Place in refrigerator 8 hours, overnight is OK but not longer. Remove from refrigerator 1 hour before cooking and let come to room temperature.
Cooking:
1 Set large BGE up indirect, plate setter legs up, got BGE to 400°F w/ apple wood for smoke, and placed the chicken in the BGE. Had 2 full size grills with the chicken layed out over the aluminum mesh from Wally World. Keeps things from falling down.



2 Temperature dropped to 250°F, due to mass of cold meat. Got back to 400°F and let cook for 45 minutes.
3 After 45 minutes removed the indirect set-up and cooked all on one grill another 25 minutes direct at 350°F. Pulled when the breasts reached 160°F and the thighs/drumsticks 170°F.





4 Served with split red lentil soup and french fries with curry sauce. Yes, Curry Sauce, not bad.


Yield: 6-8 Servings
Cooking time: 1 hour and 20 minutes

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard FL, 2007/10/21



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