Welcome back toSunday Sustenance, the column highlighting simple meals for lazy days.
Or, in some cases, from the grill.
Outside of Tollhouse chocolate chips, I am not an accomplished baker.
I am, however, a year-round griller.
When a friend suggested to me that I try making naan on the grill, I wasnt instantly sold.
I was a fool.
Prior to working on this, Id only had store-bought naan.
And to my mind, it was pretty good, but it wasnt worth $5-for-two-pieces good..
So I got to work, and tried a few different variations on the puffy buttery flatbread.
For simplicity, I settled onSerious Eats offering, withNigella Lawsonscoming in a very close second.
Add yogurt and knead with dough hook on low speed until dough comes together into a smooth ball.
Continue to knead for 5 minutes.
Turn dough out onto floured work surface.
Using a bench scraper or a knife, cut the dough into 12 even pieces.
Alternatively, place each ball of dough in an individual covered pint-sized deli container.
Allow dough to rise at room temperature until doubled in volume, about 2 hours.
Set grill grates in place, cover, and allow to preheat for 5 minutes.
Scrape grill grates clean with a brush.
Cook without moving until bottom side is charred in spots and light golden brown.
Remove naan from the grill and immediately brush with melted butter.
So I asked the man himself if this could be frozenand to my delight, they can.
But yknow whats better than bread?
Throw out those Ham & Cheddar two-packs I know youre guilty of purchasing.
Naan can be stuffed withanythingyou can imagine.
I really wanted to try thisgarlic scape-stuffed recipe, but scape season has long since passed us by.
Were in September, and I wanted something a bit more hearty, warm and comforting.
Get out the ground lamb: its time for naan pockets.
At first glance, I thought Oh goodness, this is basically Shepherds Pie filling with hugely boosted flavor.
And it did not disappoint.
Using the same naan recipe as before, divide the dough into 6 larger pieces instead of 12.
During the second rise, add the oil to a 10 skillet over medium-high heat.
Once shimmering, add the onion and pepper, sauteing until the onion is translucent.
Add the garlic, tomato paste and spices, cooking until fragrantabout 30 seconds.
As the lamb cooks, break it down into the smallest pieces you possibly can.
This will ensure a more even and flatbread in the finished product.
Using a rolling pin and the gentlest touch possible, roll the dough into a familiar flatbread shape.
Dont be aggressive or go too thin here, we want to keep the filling inside after all.
To bring them back, simply thaw in the refrigerator before grilling.
