Spices and Seasons -Fresh Mint Naan on the Grill – #IndianSummer

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Mint Naan on the GrillBaking bread on the grill has been on my list of things to try forever, after all with all the kebabs and masala style burgers that I have been firing up, it makes perfect sense to have some warm breakable bread to go along with it. It has not been anything I have ever tried, but many others before me have in all different forms. Bitman has even made a chapatti on the grill.

So, finally I took the plunge, last night without any major prepping or planning, I made a mint infused naan dough. It seemed to be the easiest of breads to try on the grill and in some ways the most intuitive as well. After all, it is the only bread that is baked in the oven.

So, the dough was a very basic naan dough from my cookbook, Spices and Seasons as for the mint, it is just what we have around in gay abandon. I had the dough rise when I was out and the rest was just the simple magic of heat, smoke and olive oil. It ended up much closer to the thin, crispy naans I find in the US, rather than the doughy variations that seem to be favored in the us.

It turned out to be so surprisingly good, I had not paid it much thought; we ended up breaking pieces of it, just like that and enjoying the warm fresh bread. Somthing like this would be perfect with the lebneh dip that I had shared with you last year, also perfect with some additional olive oil, or for dipping into your favorite tomato salad.

The best part of it of course was that I not having to turn on the oven in summer.

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Fresh Mint Naan on the Grill

Prep Time: 6 hours

Cook Time: 20 minutes

A homey take on the naan bread, this one done on the grill and infused with fresh mint.

Ingredients

  • 3 cups of all purpose flour (plus extra for rolling and finishing)
  • ½ cup fresh mint (can be swapped for any herb of your choice)
  • ¼ cup yogurt
  • 3 tablespoons oil
  • 1 tablespoon bread machine or rapid rise yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • Extra oil and minced herbs for brushing

Instructions

  1. Place the flour and mint in the food processor. Process until well mixed.
  2. Gradually add in the yogurt, oil and bread machine yeast and process on low speed until well mixed. The dough needs to well mixed and fairly moist.
  3. Gather into a ball, and mix for about a minute with a little extra flour if needed.
  4. Cover and set aside in a warm place and let it rise for about 3 hours. Mix the dough down and let it rise again till about double its size (this should take another 2 hours)
  5. Mix the dough well, break into four portions and knead each portion well (with a little extra flour if needed) Roll out into a round or oval shape (about 4 to 5 inches)
  6. Fire up the grill, and carefully place the bread on the grill, and close the grill, allowing to cook, remove the cover after a couple of minutes, you should see it puffing up. Lightly brush the bread with oil and cook another 2 minutes and turn. Brush second side with oil.
  7. Let the second side cook for about 3 to 4 minutes and remove from the flame. The bread should be golden brown, will grill marks and lightly crisp at points.
http://food.lohudblogs.com/2014/07/21/spices-and-seasons-fresh-mint-naan-on-the-grill-indiansummer/

Fresh Mint Naan on the Grill

Prep Time: 6 hours (mostly to let the bread rise)

Cook Time: 15 to 20 minutes, makes 4

Ingredients (for 4 medium- sized naans)

Prep Time: 6 to 7 hours)

Ingredients

3 cups of all purpose flour (plus extra for rolling and finishing)

½ cup fresh mint (can be swapped for any herb of your choice)

¼ cup yogurt

3 tablespoons oil

1 tablespoon bread machine or rapid rise yeast

1 teaspoon sugar

1 teaspoon salt

Extra oil and minced herbs for brushing

Method of Preparation

Place the flour and mint in the food processor. Process until well mixed.

Gradually add in the yogurt, oil and bread machine yeast and process on low speed until well mixed. The dough needs to well mixed and fairly moist.

Gather into a ball, and mix for about a minute with a little extra flour if needed.

Cover and set aside in a warm place and let it rise for about 3 hours. Mix the dough down and let it rise again till about double its size (this should take another 2 hours)

Mix the dough well, break into four portions and knead each portion well (with a little extra flour if needed) Roll out into a round or oval shape (about 4 to 5 inches)

Fire up the grill, and carefully place the bread on the grill, and close the grill, allowing to cook, remove the cover after a couple of minutes, you should see it puffing up. Lightly brush the bread with oil and cook another 2 minutes and turn. Brush second side with oil.

Let the second side cook for about 3 to 4 minutes and remove from the flame. The bread should be golden brown, will grill marks and lightly crisp at points.

 

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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