Your email address will not be published. This gluten free grilled quick naan is the perfect any day of the year, whether your grilling outside or on a grill pan indoors. Roll dough against work surface to form into a ball and return to bowl. Mixing the tomatoes in with the marinade before making the bread in the oven (which take a while when cooking them one by one) made the marinade very liquidy, and the baking the tomatoes was liquidy, and so on. sign up to receive new posts via email + get a free baking conversions chart: ©2020 Girl Versus Dough. Sohla you're a mastermind! ), preferably heirloom, divided, Photo and Food Styling by Sohla El-Waylly. It looks so yummy! When shaping the naan, I ended up with thin centers and thick edges, which made it difficult to grill evenly - I ended up with some very crisp/burnt centers. 2 Comments. I have to try this, they look so good! 3.6 (15) Read Reviews. Psst.. Did you know you could save $1 on any Stonefire® product. Once you’ve cooked your last piece of naan, arrange yogurt-coated tomatoes in same cast-iron skillet, skin side down, and pour any yogurt in the bottom of the bowl over. Thank you Sohla for this recipe! Restaurant recommendations you trust. Individually, flatten the pieces with your fingers until they’re about a quarter inch thick. Raita can be made 2 days ahead; cover and chill. Oh my god this is a game changer. Morton kosher salt, plus more So far, both have been accomplished with ease (and with seriously delicious results, too). Place dough on grill, and cook … ( Log Out / Soak up your favorite curry, top with a turmeric yogurt sauce and veggies for a delicious flatbread, or slice it up and serve with hummus as a quick appetizer. I’m Kathryn; full time airline pilot, part time wanna-be chef. Diamond Crystal or 1 Tbsp. Repeat with any remaining dough. Even better! My husband and I loved the naan and raita so much last time, it's on the menu for our Sunday night dinner! Design by Purr. Scrape ghee and nigella seeds into grated tomato; season with kosher salt. This grilled naan recipe is a favorite for two reasons: One, it’s no-knead. Add in the paste and the yeast, and mix well. You mix the dough together in a bowl, let it sit and suddenly, it’s ready. It’s quick to make, fluffy, tender and ready in barely 25 minutes…it’s a slight variation on the classic naan bread, but it’s just as soft, doughy and delicious. Most people’s experience with naan is from eating it in Indian restaurants. Morton kosher salt, 1 Tbsp. Also ended up getting distracted at the end and leaving my tomatoes in for more like 15 minutes, which meant that the yogurt marinade got pretty separated. The bread itself is loaded with flavor, so anything else added to it is bonus! Please log in using one of these methods to post your comment: You are commenting using your WordPress.com account. I totally need to do that again and use your easy grilled version, because it looks so so good! Required fields are marked *, Rate this recipe Turn and grill on other side until lightly browned, about 30 seconds. This gluten free grilled quick naan is the perfect any day of the year, whether your grilling outside or on a grill pan indoors. My grill was a bit too hot and I over did it slightly, but the family still loved it. I am dying to try this!! How hot is too hot? Cook until the first side starts to get brown grill marks. Naan all summer long! Honestly, the only thing better than fresh bread is grilled bread. Let the dough rest for at least 10 minutes. I can’t say I am the best baker around but I should try this out. }. Do ahead: Tomato mixture (without garlic) can be made 2 days ahead; cover and chill. I love naan and must grill it pronto! Let dough sit in a warm, dry spot until doubled in volume, 1–1½ hours (or chill until doubled in volume, 12–16 hours). In a third bowl add the flour, oil, and salt. This recipe works well doubled if you need to feed more people, and the GF flour can be swapped equally with wheat flour. Hello gorgeous, I need this naan in my life! In a large bowl, combine water and milk. *NOTE: It is easier to handle the dough once it’s refrigerated, so I usually let mine rest overnight in the fridge before using.
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