Nan Bread

Photo: Alejandro Duarte

Ingredients

1 tablespoon ACTIVE DRY YEAST

1 1/2 cups WARM WATER

5 teaspoons SUGAR

2 tablespoons (SCANT) BEATEN EGG

2 tablespoons MELTED BUTTER OR VEG. OIL

3/4 cup HEAVY OR 15%% CREAM,ROOM TEMP

1/4 cup MILK, ROOM TEMP

2 cups BREAD FLOUR

4 cups UNBLEACHED,ALL-PURPOSE FLOUR

2 1/2 teaspoons BAKING POWDER

1/2 teaspoon BAKING SODA

1 3/4 teaspoons SALT

Preparation

1) IN LARGE MIXING BOWL, FITTED WITH A DOUGH HOOK (OR USE BREAD MACHINE), WHISK TOGETHER THE YEAST, WATER & 1 TSP. OF THE SUGAR. WHISK IN REMAINING SUGAR, EGG & OIL, THEN STIR IN CREAM & MILK & MOST OF THE FLOUR (RESERVE 1 CUP), BAKING POWDER & SALT. STIR TO MAKE A SOFT DOUGH. -2. ATTACH DOUGH HOOK (OR KNEAD BY HAND), AND KNEAD TO MAKE A SOFT, SUPPLE DOUGH, ADDING MORE FLOUR (IT PROBABLY WILL USE THE 6 CUPS CALLED FOR), AS REQUIRED, 10-15 MINS. 3. PLACE IN A LIGHTLY OILED PLASTIC BAG & LET REST IN A

ALTERNATIVELY, KEEP DOUGH REFRIDGERATED FOR UP TO 4 DAYS. BREAK DOUGH OFF IN PIECES AROUND THE SIZE OF A GRAPEFRUIT. LET REST A MINUTE, THEN ROLL INTO ROUNDS ABOUT THE SIZE OF A HAND, THEN GENTLY STRETCH LENGTHWISE & SIDEWAYS TO MAKE A TEARDROP-SHAPED SLAB OF BREAD. CONTINUE WITH REMAIING DOUGH. 5. PLACE DOUGH SLABS ON COOKIE SHEETS AND COVER WITH A TEA TOWEL; ALLOW TO REST 10-15 MINS. 6. PREHEAT GAS GRILL TO HOTTEST TEMPERATURE

(ABOUT 500*F). THROW SOME NAAN SLABS ON GRILL AND PUT COVER DOWN. BAKE UNTIL DOUGH PUFFS UP , AROUND 3-5 MINS. USING TONGS, TURN OVER BREAD TO COOK OTHER SIDE, ABOUT 3-4 MINS. DOUGH MAY LOOK UNEVENLY SCORCHED IN PARTS, BUT THAT'S O.K. SERVE IMMEDIATELY, OR COVER WITH FOIL & KEEP WARM.