Cookaholics Bulletin Board

Jean,

Hmmm. The pictures look ok, but margarine? Pastuerized milk? Ingredients don't sound right for Greek ...

I didn't look at the ingredients, but here's another blog link, she uses butter instead.

[url]http://thingsthatmakeyougommmmmm.blogspot.com/2011/08/olgas-pita-bread-blts-and-snackers.html
[/url]

The margarine might be a NA concession and/or cost related?

Here's the Naan recipe -- just a little milk is added here, too:


Naan

Ingredients
• 2 teaspoons dry yeast
• 4 tablespoons sugar, divided
• 2 teaspoons salt
• 4 ½ cups bread flour, divided
• 1 cup warm water
• 1 large egg, beaten
• 3 tablespoons milk, room temperature
• ¼ cup butter, melted
Optional Add-ins
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 tablespoons minced toasted onion

Instructions

1. Whisk together the yeast, sugar, salt, 3 1/3 cups of the flour and add-ins (if using). In the mixing bowl of a stand-up mixer, beat together the water, egg, and milk. Stir in the flour mixture and mix to make a soft dough – if too soft, add just enough flour so the mixture comes clean from the bowl. Knead in a standup mixer for 5 minutes, or by hand 6-8 minutes until smooth. Place dough in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise until the dough has doubled in volume.
2. Punch down the dough. Pinch off small amount of dough (about 2 ounces) and roll into balls. Put a parchment paper (or silpat) on a baking sheet and put the dough balls on the non-sticky surface. Cover with the same cloth, and allow to rise again.
3. When the dough has risen, heat a grill to medium heat. Lightly oil. On a second nonstick surface (or lightly floured surface) use a rolling pin to roll one ball out to a thin circle. Place the dough on the grill, and cook for 2 or 3 minutes until the bread has puffed up and is brown on the bottom. Brush the uncooked side with butter, and flip. Brush the cooked side with butter, and cook until done, about 2-4 minutes.
4. Remove from grill, and keep the bread warm under aluminum foil and continue cooking until all the naan has been grilled.

Lindsay,

I made naan yesterday using the recipe you posted. It was awesome. I added granulated garlic (as I love garlic naan), and scaled them to one ounce each. Cooking them on my griddle is far superior to any recipe I've used that bakes them. Delicious!

Thanks for posting.

Amy