Vegetarian Grill

[Guest guest]

I wonder how these would turn out if you cut the oil??? I've made grill

breads before and think they are fun.

 

Naan

Onion Naan

 

Kathleen

* Exported from MasterCook *

 

Naan

 

Recipe By : Vegetarian Grill, By Andrea Chesman, page 168

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 tablespoon sugar

1 cup milk

1/2 cup safflower or canola oil

 

MAKES 8 FLATBREADS

 

Naan is a favorite accompaniment to the tandoori-style grilled foods that

are served at many Indian restaurants. The tandoor oven is common

throughout Asia and in Africa. It is a dome-shaped clay barrel set over a

fire of wood, dung, coal, or gas. The breads are baked on the walls of the

oven, resulting in a characteristic well-browned bottom crust. Baking

flatbread on the grill rack of a charcoal or gas grill may be as close as

most of us will come to replicating those tandoor-baked flatbreads.

 

1. In a food processor fitted with the dough blade, combine the flour,

baking powder, and salt. In a small bowl, mix together the egg, sugar,

milk, and 4 tablespoons of the safflower or canola oil. With the motor

running, slowly pour in the milk mixture and process until a soft dough is

formed; add a few tablespoons of water if the mixture is too dry. Add 2

tablespoons of the oil and process briefly. Form the dough into a ball,

place in a lightly oiled bowl, cover, and let stand at room temperature for

15 minutes. Knead the dough, cover, and let stand for 2 to 3 hours.

 

2. Prepare a medium-hot fire in the grill.

 

3. Divide the dough into 8 balls. Let rest for 15 minutes.

 

4. Lightly oil a work surface. Pat one of the balls into an oval. Roll

out as thinly as possible. Brush the remaining 2 tablespoons oil on both

sides. Place on a plate while you finish rolling out each ball of dough.

The rolled-out rounds of dough can be stacked on top of each other.

 

5. Place two or more flatbreads on the grill. Close the grill lid and

bake until the bottom is browned and the top begins to puff up, about 1 1/2

minutes. To avoid scorching, check the bottoms after 1 minute and move to

a cooler spot on the grill if the breads are cooking too fast. Flip the

flatbreads and grill with the lid up for about 30 seconds more. Remove

from the grill and stack in a basket while you continue to grill the

remaining flatbreads.

 

6. Serve immediately.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Onion Naan

 

Recipe By : Vegetarian Grill, By Andrea Chesman, page 169

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon active dry yeast

1 tablespoon honey

1/2 cup warm water -- (110 to 115 F)

2 1/2 cups unbleached all-purpose flour -- up to 3 1/2 cups

1 large onion

6 tablespoons olive oil

1/2 cup buttermilk

1 tablespoon baking powder

2 teaspoons salt

 

Here's another version of flatbread, this one with a terrific grilled onion

flavor. If you have a gas grill, it's no problem to grill the onion ahead

of time. If you have a charcoal grill, either plan ahead and grill the

onion ahead of time, or saute the onion in a little butter or olive oil for

a similar, though not as wonderful, flavor. You can also make this recipe

without the onion altogether.

 

MAKES 8 FLATBREADS

 

1. In a food processor fitted with the dough blade, combine the yeast,

honey, water, and 1/2 cup of the flour. Process to mix well. Set aside to

rise in the bowl until doubled in bulk, about 30 minutes.

 

2. Meanwhile, to grill the onion, skewer it, brush it with 1 tablespoon of

the olive oil, and grill it over a preheated grill, turning occasionally

until tender and well browned, about 10 minutes. Finely chop.

Alternatively, finely chop the onion and saute in oil until tender and

well-browned, about 10 minutes. Set aside.

 

3. Add the onion, buttermilk, 3 tablespoons of the olive oil, the baking

powder, and salt to the food processor. Process to mix. Add the remaining

flour, 1/2 cup at a time, and mix until a soft, kneadable dough is formed.

Turn out onto a very lightly floured surface and knead until the dough is

smooth and elastic. Place in a lightly oiled bowl, cover, and let rise

until doubled in bulk, about 1 hour.

 

4. Prepare a medium fire in the grill.

 

5. Divide the dough into 8 balls. Lightly oil a work surface. Pat one of

the balls into an oval. Roll out as thinly as possible. Brush the

remaining olive oil on both sides. Place on a plate while you finish

rolling out each ball of dough. The rolled-out rounds of dough can be

stacked on top of each other.

 

6. Place two or more flatbreads on the grill. Grill until the bottom is

browned and the top begins to puff up, 2 to 3 minutes. To avoid scorching,

check the bottoms after 1 minute and move to a cooler spot on the grill if

the breads are cooking too fast. Flip the flatbreads and grill for 1 to 2

minutes more, until golden with brown spots. Remove from the grill and

stack in a basket while you continue to grill the remaining flatbreads.

 

7. Serve immediately.

 

Converted by MC_Buster.

 

 

 

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schuller