The trick is to smoke the meat and not make the meat smoke
Date: May 17, 2014 Favorite:Sandwiches Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The naan used: Whole wheat flour, all-purpose flour, milk, and egg, instant yeast, salt, pain yogurt, baking powder, salt & melted butter.
The ingredients are all added to the bowl of a stand mixer fitted with a dough hook.
The dough was kneaded for about 8 minutes.
After a one hour rise time, the dough was formed into a log…
… and cut into 6 equal sized pieces.
The pieces were formed into oval shaped this disks and were placed on parchment paper and were allowed to sit in the open while the grill finished warming up.
I used the Adjustable Rig with an oval pizza stone on the lowest level and a pizza stone sitting on top of the Rig Extender high into the dome. The Egg was stabilized at 700 degrees.
The first two pieces of dough are on the pizza stone. The upper side got brush with some olive oil infused with garlic.
The frist round of naan is finished.
The completed naan gets brushed with the garlic infused olive oil and is seasoned with some Kosher salt.
The naan was served with a recipe for Lamb Kebabs with Golden Couscous.
Interestingly enough the second batch of naan cooked up differently. I am not sure if the stone had cooled off or what. The second round had less of a blistered appearance and more of a uniformly browned look.
The naan had nice texture with a crispy outside and a soft chewy middle.
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I was looking for a grilled naan recipe to go along with the kebabs I was going to be cooking this day. This recipe from the King Arthur Fluor website looked interesting. I set the Big Green Egg up with the Adjustable Rig set for indirect with the oval pizza stone on the lowest level and a 13" pizza stone high up in the dome on the Rig Extender. I used 700 degrees for my dome temperature. Cooking the naan was interesting because the two batches cooked quite a bit differently from one another. The first round had a more mottled appearance with darker blotches and lighter crust. The second round was more evenly browned. I can not explain the difference, unless it was caused by the temperature falling in the stone. The two batches tasted differential from one another and everyone had their favorites.