Homemade Naan

This is another one of Ryan's specialties. As you can see he is the bread maker in this house. I used to buy Naan at a certain large grocery store but it was so expensive I felt guilty. Ryan took that guilt as his inspiration, did a little research and came up with this gem of a recipe. It's fantastic fresh off the grill and served with hummous or roasted red pepper spread

• 1 package Fleischmann's yeast (8g)
• 1 egg
• 1/4 cup sugar
• 3 tbsp milk
• 2 tsp salt
• 4 1/2 cups flour (you won't need all of it)
• 1/4 cup olive oil
• seasoning salt

Place 1 cup of warm water in a large mixing bowl. Add the package of yeast and allow to bloom for 10 minutes. You should see some bubbles. Beat the egg and add to the yeast mixture along with the sugar, milk, and salt. Add flour while mixing until you have a nice soft dough (the amount of flour will vary so only add until you reach the proper dough consistency).

Knead until smooth, approx 6 minutes. Place in a clean bowl and lightly cover the surface with oil to prevent drying out. Cover with a damp tea towel and leave to rise on top of your refridgerator for one hour. It should be almost double the size when you return.

Punch down the inflated dough and tear off small chuncks about the size of cookie dough balls. Roll out flat with a rolling pin. Set aside for another 15 minutes to allow them to raise again.

Preheat your grill to high heat. Place discs on a lightly oiled grill. They will start to puff up. When they are puffy and have good grill marks flip them and brush with olive oil. Brush the side with grill marks with olive oil. Once both sides are nicely marked but not burned remove from the grill. Sprinkle with seasoning salt or garlic salt if preferred.

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