Every group of ethnic foods seems to have at least one gateway food – something that is at least partially recognizable to the uninitiated. Something that isn’t so scary. Grilled naan is one of those foods.
The promise of a tall pile of soft, buttery, garlicky grilled flatbread was enough to get an Indian-inspired dish on our menu. And it was the reason that dish stayed there.
We serve them along side Indian Spiced Chicken. They’re perfect for tearing and dipping in the spicy yogurt-tomato sauce. They’re perfect for piling on the rice and chicken and making a makeshift taco. And even though they’re heavy on the garlic (I say it like it’s a bad thing), they’re a big, big hit with The Toddler.
Soft, grilled garlicky flatbreads perfect for dipping.
- 1 pkg yeast
- 3 Tbsp sugar, divided
- 1 cup warm water
- 1 egg
- 1/4 cup warm milk
- 2 tsp salt
- 2 cups all-purpose flour, plus more for dusting and rolling
- 2 cups whole wheat flour
- 3 cloves garlic, minced
- 4 Tbsp unsalted butter, melted
- Put 1/2 cup water and 1 Tbsp sugar in a mixer bowl and sprinkle yeast over top.
- Let rest for 10 minutes.
- Add egg, rest of water, and milk to the bowl.
- Add the salt and flours, and mix on low until combined.
- Knead for 5-7 minutes, until smooth and elastic.
- Cover and let rise, 1-2 hours until doubled.
- Knead in minced garlic and divide dough into a dozen small balls.
- Place on a greased or lightly floured baking sheet and cover, letting rise for 30 minutes.
- Heat grill or grill pan to high.
- Roll each ball of dough on a lightly floured surface.
- Working in batches, brush one side of dough with melted butter, place on the grill and butter the top.
- Cook for ~1 minute, flip, and cook for another 30-60 seconds.
- Remove from heat and serve warm.
Yields: 12 servings
Estimated time: 3 hours