Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [246]
TIMING
Prep: 15 minutes
Grill: 30 to 24 minutes
Grill: 2 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
TIP
• For a more crisp, evenly browned crust, preheat a pizza stone directly on your grill grate as you heat the grill. Let it heat for at least 20 minutes. It should be quite hot. Cook the naan directly on the hot stone, which absorbs moisture from the dough and makes the bread crisper.
* * *
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
INGREDIENTS (MAKES 4 SERVINGS)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
About ¾ cup milk, at room temperature
3 tablespoons vegetable oil
2 teaspoons sugar
Oil for coating bowl, dough rounds, and grill grate
2 tablespoons butter, melted
DIRECTIONS
1. Put the flour, baking powder, and salt in a food processor fitted with the dough blade or in a large bowl, pulsing or stirring to mix.
2. In a small bowl, mix together ¾ cup of the milk, the 3 tablespoons oil, and the sugar until blended. Slowly pour the milk mixture into the food processor with the motor running or into the bowl and process or stir until a soft dough forms. Add more milk, 1 tablespoon at a time, if the dough is too dry.
3. Turn out onto a lightly floured surface and knead until the dough is smooth and pliable, about 5 minutes. Coat a large bowl lightly with oil and add the dough, turning to coat it with the oil. Cover and let rest at room temperature for 30 minutes or refrigerate for up to 24 hours. Return the dough to room temperature before rolling it out.
4. Heat the grill as directed.
5. Divide the dough into 4 pieces and roll each piece into a ball. Cover and let rest for 20 minutes as the grill heats up. Lightly oil a work surface and roll each ball out to an oval or teardrop shape, about 8 inches in diameter and ¼ inch thick. Lightly oil both sides of each round of dough and stack them on a plate.
6. Brush the grill grate and coat it with oil. Put the dough rounds on the grill, cover, and cook until browned on the bottom and puffed on top, 1 to 2 minutes. Turn with tongs and brown the other side for 30 seconds or so. Watch the breads carefully, as they can quickly go from browned to burned (a few little burnt spots are okay).
7. Remove the flatbreads to a plate and brush with the melted butter. Serve immediately and cover to keep warm. To eat the flatbread, tear pieces from it.
Grilled Cardamom Flatbread
This yeasted version of naan is slightly sweeter and redolent with the spicy-sweet aromas of cardamom. See facing page for a description of naan and an unyeasted recipe.
TIMING
Prep: 15 minutes
Rise: ½ hours
Grill: 2 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
TIP
• For a more crisp, evenly browned crust, preheat a pizza stone directly on your grill grate as you heat the grill. Let it heat for at least 20 minutes. It should be quite hot. Cook the flatbread directly on the hot stone, which absorbs moisture from the dough and makes the bread crisper.
* * *
THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 FLATBREADS)
2¼ cups all-purpose flour
1½ tablespoons sugar
1½ teaspoons active dry yeast
¾ teaspoon ground cardamom
½ teaspoon kosher salt
About 1 cup buttermilk, at room temperature
2 tablespoons vegetable oil, plus more for coating bowl, dough rounds, and grill grate
2 tablespoons butter, melted
DIRECTIONS
1. Put the flour, sugar, yeast, cardamom, and salt in a food processor fitted with