The trick is to smoke the meat and not make the meat smoke

NAAN WITH CUMIN

  Date: September 12, 2011
  Favorite: Baking
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This recipe from FIRE IT UP! promised the heat of the grill would come closer to simulating the heat of a tandoor oven than your Kitchen oven. This intrigued me and the recipe looked simple enough. The recipe used two rises and took approximately 90 minutes before it was ready to grill. Once on the grill it was a quick direct grill at 425 degrees for 3 minutes on the first side and 1-1/2 minutes on the second side. Once off the grill, the naan gets brushed with unsalted butter and sprinkled with toasted cumin seed. the flavor was wonderful, better than the naan at the supermarket bakery and approaching that of a decent Indian restaurant. It also had a nice sweetness I find in most home-baked breads. Another bonus was I have never had naan fresh out of the oven with just melted butter brushed on it. The TOMATO CHUTNEY served with it was a perfect match.
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Recipe Source:
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Fire It Up

Fire It UP!:

Cumin Naan with Grilled Tomato Chutney - Page 377
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Zero Tare Kitchen Scale
  • KA 7-Speed Hand Mixer
  • Dough Hooks
  • Dough Doubling Pail