Here is the only pic I took, at the suggestion of Mrs JPT, with a bowl of beans.
Sunday I decided to try it again, here it is on the grill.
Plated, …Friday night I tried TasunkaWitko’s chicken and garlic, ‘poulet au quarante gosse d’ail,’ it was very good, cooked it in French CI in the Genesis, so I split the naan bread, reheated the leftover chicken in chicken broth and stuffed the naan with poulet and some of the leftover garlic, all I can say is oh la la. Next time I add some Moz to the sandwich.
2 teaspoons dry yeast
1 ¼ cup warm water (110°) thermapen works great for this
¼ cup white sugar
3 tablespoons dry milk powder
1 egg, slightly beaten with fork 2 teaspoons salt
3 ½ cups unleavened flour
¼ cup melted butter to be used for grilling
Place in bread machine, wet ingredients first, then dry and lastly yeast, set machine on dough cycle.
Add end of cycle remove dough and place in oiled bowl, flour hands and pinch of golf ball sized balls of dough, flatten with hands and place one on top of another, using two dough balls to make one bread, continue this until all of the dough is used. (As you can see some of mine were larger than golf balls.) Cover with a towel and let rise 30 minutes.
Preheat grill, spread ½ of the melted butter on the top side of the bread, when the grill reaches 250° use a spatula and place bread on grill, butter side down.
Coat the uncooked side with melted butter, after about 1 ½ -2 minutes check underside for a slightly brown color, bread will be puffy, turn over and cook about 1 ½ minutes and check color, it cooks very fast so be careful.
This bread is very quick, hassle free, tasty and the possibilities are endless, as an accompaniment, stuffed like a pita, or as DM does, slice it and place a slice of beef on top with cheese and serve as an appetizer.
Thanks for looking at my Q-view and I hope you like naan bread as much as we do,