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FareShare Gazette Recipes -- April 1999 - I's

 

 

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Indian Nan Bread - On The Grill

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                     *  Exported from  MasterCook  *
                     Indian Nan Bread - On The Grill
Recipe By     : BetterBaking.com
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Yeast                   Grill/Outdoor Cooking
                Volume 2-4, Apr.'99              Indian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    yeast
   1 1/2  cups          warm water
   5      teaspoons     sugar
   2      tablespoons   scant - beaten egg
   2      tablespoons   melted butter
                        OR vegetable oil
     3/4  cup           heavy or 15% cream - room temp
     1/4  cup           milk - room temp
   2      cups          bread flour
   4      cups          all purpose flour -- unbleached
   2 1/2  teaspoons     baking powder
     1/2  teaspoon      baking soda
   1 3/4  teaspoons     salt
In a large mixing bowl fitted with a dough hook (or use bread machine),
whisk together the yeast, water, and 1 teaspoon of the sugar.  Whisk in
remaining sugar, egg and oil.  Stir in cream and milk and most of the
flour (reserve one cup), baking powder and salt.  Stir to make a soft
dough.  Attach dough hook (or knead by hand) and make a soft, supple
dough, adding more flour as required (10 to 15 minutes).
Place in a lightly oiled plastic bag and let rest until doubled, or
refrigerate overnight (you may keep dough refrigerated for up to four
days).  Allow to come to room temperature before using (bread will rise
up as it warms).
Break dough off in pieces around the size of a grapefruit.  Let rest a
minute or so, then roll into rounds about the size of your hand. 
Stretch gently lengthwise and sideways to make a teardrop shaped slab. 
Place dough slabs on a cookie sheet and cover with a tea towel.  Let rest 
10-15 minutes.
Preheat gas grill to hottest temperature (500 F.).
Place nan slabs on grill and put cover down.  Bake until dough puffs up,
(3 to 5 minutes).  Using tongs, turn over bread to cook other side, for
another 3 to 5 minutes.  Dough may look scorched in areas but this is OK.
Serve immediately, or cover in foil and keep warm on the warming section
of the grill.
Note: Most recipes for nan call for yogurt and milk, but this version is
similar to ones I have enjoyed in Indian restaurants.  This recipe is
adapted from the one generously provided by Montreal's landmark Bombay
Palace Restaurant.  Rustic, chewy, addictive - this is perfect for a
mountain of tandoori chicken or just about any main dish.
From http://www.betterbaking.com/breadgrillrec.html 
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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