Yield: Yields 10 naans.
Wonderful plain or filled with melting cheeses, spices, fresh herbs, and citrus zest, these tender, chewy, and perfectly charred breads are ideal to wrap around burgers, soak up juices, or scoop up homemade dips. Just be sure you have some extra dough on standby–once the first batch has disappeared, everyone will be at the grill for more.
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Prepare a medium charcoal or gas grill fire. Brush the grill grates with a stiff brush, then wipe with a lightly oiled paper towel. Grill the breads in batches pinched side down, covered, until they look puffy and the undersides brown lightly in places, 2 to 3 minutes. Turn over and cook the other side, covered, until grill marks form and the breads are cooked through, 2 to 4 minutes. Just before taking them off the grill, turn the breads pinched side down and brush lightly with the butter. Sprinkle with a pinch of salt. Cut each bread in half and serve warm.
Great addition to the tailgate menu - the feta cheese worked really well, and I grilled successfully without the additional oil/salt on the outside of the naan. YUM!
Tried this tonight. I think with a bit more practice I will be able to get the rolling and the grilling easier. I found the dough incredibly sticky to work with and I added way more flour than the recipe says. Also the filling is incredibly salty. 1t salt is too much. I would try 1/2t next time.
This was easy and the bread came out very well. However, I used ricotta since I couldn't find farmer's cheese and that didn't work so well - it oozed out as I rolled out the bread. When I switched to some goat's cheese I had on hand, it worked better so I'd recommend making sure your cheese is firmer. It took several tries to get a nice puffy naan rolled out and getting the grilling correct so I think the article could have given more explanation in technique (as FC used to give). To answer the below question, I had the grill on med-high and flipped with tongs as soon as the naans puffed up a bit.
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