Naan: You Don’t Need a Tandoor!

Hi Gang,

This is a perfect example of how versatile the Big Green Egg is. Yes, of course you can grill and smoke the best meats of your life but you can also make so many other things, which is why we love it!

This weekend we did an East Indian dinner. And what would East Indian food be without Naan? We did cook most of the dinner indoors, including basmati rice, vegetable korma, and chana masala; but Brian fired up the Egg to do the aloo gobi, and the naan bread.

Of course, this isn’t your traditional naan, which is cooked in a tandoor oven. But a tandoor oven isn’t that far off from a kamado cooker. Both are round and made of some type of clay or ceramics, run on charcoal or wood for fuel, and can reach elevated temperatures close to 1000F. Naturally we figured our Big Green Egg would be a perfect substitute for a tandoor.

You can google naan recipes to your heart’s content if you would like something very authentic. I just again took my standard dough recipe and tweaked it as I saw fit to make naan. After all, naan just means leavened flatbread. You will find plenty of recipes out there that call for milk or yogurt to be added – give it a try, the dairy will make for a softer bread. I didn’t use any dairy the first time but have since made it with yogurt and we all agree we like the version with yogurt better.

To make the dough without yogurt use:

  • 3 cups bread flour
  • 2 tsp quick rising yeast
  • 1 1/2 tsp salt
  • 1 Tbsp granulated sugar
  • 1 1/4 cups warm water

To make the dough wit yogurt (these are guestimates as I pretty much eyeballed it) use:

  • 3 cups bread flour
  • 2 tsp quick rising yeast
  • 1 1/2 tsp salt
  • 1 Tbsp granulated sugar
  • 1 cup yogurt
  • 1/2 cup warm water… add more if you need to

DIRECTIONS

In the bowl of a stand mixer, add all the dry ingredients and combine evenly.  Add water and mix with the dough hook attachment for 3 to 5 minutes.  If dough seems too wet, you can slowly add flour if needed.  Cover and let rise for two hours.

Punch down the dough and form into round balls.  On a well oiled surface, press or roll balls out flat.  Stack between layers of oiled waxed or parchment paper.

Grill the flatbreads on a raised grid over direct heat (we kept ours around 400F).  When the under side starts to brown a little, flip and brown the other side, then remove from heat.

Brush with a little melted butter and serve immediately. It’s sooooooo good.
*** UPDATE****

I thought I would add the pictures we took for your viewing pleasure!

Jackie rolling out the Naan and coating them with olive oil to keep from sticking together

Stack them all on parchment paper. I guess the term “rolling” is a misnomer, I think she stretched out the naan by hand. We were NOT going for uniform!

I tossed these on the Egg at about 400-450F direct using my home made raised grid. They took less than a minute to cook. Maybe 20 seconds per side

At the end Jackie brushed them with butter!

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