Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Batch
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
~1) IN LARGE MIXING BOWL, FITTED WITH A DOUGH HOOK (OR USE BREAD MACHINE), WHISK TOGETHER THE YEAST, WATER & 1 TSP. OF THE SUGAR. WHISK IN REMAINING SUGAR, EGG & OIL, THEN STIR IN CREAM & MILK & MOST OF THE FLOUR (RESERVE 1 CUP), BAKING POWDER & SALT. STIR TO MAKE A SOFT DOUGH. -2) ATTACH DOUGH HOOK (OR KNEAD BY HAND), AND KNEAD TO MAKE A SOFT, SUPPLE DOUGH, ADDING MORE FLOUR (IT PROBABLY WILL USE THE 6 CUPS CALLED FOR), AS REQUIRED, 10-15 MINS. ~3) PLACE IN A LIGHTLY OILED PLASTIC BAG & LET REST IN A WARM PLACE UNTIL DOUBLED, OR REFRIDGERATE OVERNIGHT. IF REFRIDGERATED, ALLOW TO COME TO ROOM TEMP. BEFORE USING (BREAD WILL RISE AS IT WARMS). ~4) ALTERNATIVELY, KEEP DOUGH REFRIDGERATED FOR UP TO 4 DAYS. BREAK DOUGH OFF IN PIECES AROUND THE SIZE OF A GRAPEFRUIT. LET REST A MINUTE, THEN ROLL INTO ROUNDS ABOUT THE SIZE OF A HAND, THEN GENTLY STRETCH LENGTHWISE & SIDEWAYS TO MAKE A TEARDROP-SHAPED SLAB OF BREAD. CONTINUE WITH REMAIING DOUGH. ~5) PLACE DOUGH SLABS ON COOKIE SHEETS AND COVER WITH A TEA TOWEL; ALLOW TO REST 10-15 MINS. ~6) PREHEAT GAS GRILL TO HOTTEST TEMPERATURE (ABOUT 500*F). THROW SOME NAAN SLABS ON GRILL AND PUT COVER DOWN. BAKE UNTIL DOUGH PUFFS UP , AROUND 3-5 MINS. USING TONGS, TURN OVER BREAD TO COOK OTHER SIDE, ABOUT 3-4 MINS. DOUGH MAY LOOK UNEVENLY SCORCHED IN PARTS, BUT THATS O.K. SERVE IMMEDIATELY, OR COVER WITH FOIL & KEEP WARM. Posted to MM-Recipes Digest by "Michael M. Miller" on Nov 19, 1998
