What’s for Dinner: Naan

My parents recently got me a stand-mixer, and I put it to use today by making my own naan for the chicken gyros I made for dinner tonight! In the past, I’ve had such a hard time with making dough and today, it was ready in mere minutes…  dough’s just got a whole lot easier to make.

What I used was:20140506-202300.jpg

  • 1 (.25 ounce) package of active dry yeast
  • 1 cup of warm water
  • 1/4 cup of sugar
  • 1 egg
  • 2 teaspoons of salt
  • 4 cups of [AP] flour

What I did:

  1. In my mixing bowl, I dissolved the yeast in one cup of warm water. Let it stand for about ten minutes, or until it becomes frothy before moving on.
  2. Next, add in the sugar, egg, salt and flour. Mix in the ingredients until everything is incorporated [using the flat beater].
  3. Switch over to your dough hook and let it do all the hard work in mere minutes! Then, just pat it into a ball.
  4. Place your dough in a bowl [I sprayed the bowl with non-stick cooking spray to make sure it didn’t stick], and cover with a damp [paper] towel and let it rise. Tip: I always let my dough’s rise in a turned off oven. For this step, let it rise for about an hour or until it has doubled in size.
  5. Next, take pieces of the dough, and roll them into balls. Place them on a [baking] tray. Again, cover with a damp [paper] towel and let them rise again for another hour or so.
  6. When you are ready to make your naan, turn your George Foreman grill on.
  7. On a floured surface, roll each of the balls into a thin circle/rectangle [or whatever shape you want or it turns into] 🙂
  8. Let each naan cook in the grill for a few minutes, flipping half way. I used the George Foreman grill because I wanted the naan to have the grill marks and it was convenient!

I am sure you can do this on the grill, the stove, in the oven, but today I made it in my George Foreman grill. Without adding any oil or butter and still got the great naan taste.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

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