Grilled Naan
Yield: 4-6 servings

This staple flatbread can be grilled right over a charcoal, gas or stovetop grill. For flavor and flair, top the bread with sesame seeds, green onions, or sautéed shallots and garlic.

3/4 cup very warm water
2 tablespoons unrefined sugar
1 (1/4-ounce) packet active dry yeast
3 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons salt
1 egg, beaten
3 tablespoons melted ghee or butter
1/2 cup plain yogurt

1. Whisk the water, sugar and yeast together in a small dish and set aside for 5 minutes.

2. Using a fork, mix the flours and salt together in a large bowl. Stir the yeast water, egg, melted ghee and yogurt into the flour, mixing until the flour starts to come together to form a soft, sticky dough.

3. Generously flour your work surface and knead the dough about 3 minutes, adding more flour a tablespoon at a time (you may need 3-4 additional tablespoons) until the dough is smooth and elastic. It should remain soft and light, yet should no longer stick to your fingers.

4. Drizzle a little melted ghee into the original bowl and transfer the dough ball to the bowl, turning the ball over once to coat. Cover with a clean kitchen towel and let rise in a warm place for 1 hour.

5. Punch the dough down and divide into golf ball-sized rounds. Flatten each into a disc and then roll them into 1/4-inch thick ovals. Let the dough rest 10 minutes before baking.

6. Fire up the gas or charcoal grill, or heat a stovetop grill over medium-high heat. Brush a little melted ghee onto each oval and place them, buttered side down, onto the hot grill. Grill 3 minutes, until puffy and grill marks are showing. Butter the top, then flip the bread over to grill another 2-3 minutes on the other side.

7. Fold and serve warm in cloth-lined baskets.

©2007 Copyright Alison Anton - All rights reserved.