Got the hankering today for some naan bread on the Blackstone. Used a yogurt based naan recipe off the web and included minced garlic and chopped cilantro as some toppings rolled into the flattened rounds. Cooked on the Blackstone Patio Oven at between 650 and 700 degrees for about 1 ½ minutes.
The wood pizza peel worked well to load the naan rounds in sequence with up to three at a time on the rotating stone. I may have left a few in a bit too long and got them crisper than they should have been learning the cooking times. But they were still good eats. Next time out I might raise the temperature to over 800 – we shall see how that works. Not a bad result at all for first time baking naan on the Blackstone.
The bread was brushed with salted melted butter after baking. The bread formed the base for a meal of left over New York strip steak that had been previously grilled on the Kamado as dinner earlier in the week along with sautéed red and green bell pepper, onion and seasonings.
Naan Dough Proofed and Ready
Garlic and Cilantro Topping
Heating the Blackstone
Rolling the Rounds - My son took over this part. after he saw my first couple of the rounds... LoL
Here's a super easy recipe for a delicious cinnamon raisin bread that you can cook on your kamado grill!
Cinnamon Raisin Bread
Ingredients for two loaves (cut in half for a single loaf / all else remains the same)
6g (2 tsp) active try yeast
720g lukewarm water (about 3 cups)
210g (about 1 1/2 cups) whole wheat flour
750g (about 5 cups) all purpose flour
24g (about 4 tsp) sea salt
4 tsp (to taste) ground cinnamon
1 cup raisins (soaked in dark rum or warm water for 1 to 2 hours in advance)
Combine the yeast and the water and let the yeast dissolve for 10-15 minutes.
Drain the liquid from the raisins and combine the remaining ingredients in a mixing bowl. Add the yeast/water to the dry ingredients and mix completely by hand until there are no dry lumps left in the flour. Let rise for 1 to 2 hours or until doubled in size. Remove dough to floured surface, spread out, and fold over itself once in each direction. Repeat that process 3 or 4 times and return to the mixing bowl. Let rise for another hour or until doubled in size.
Remove the dough to a floured surface again and divide into two equal parts if making two loaves. Shape into loaves and place in greased loaf pans. Cover and let rise again until your grill or oven is ready to go (at least an another 30 minutes).
Preheat your grill or oven to 425. Place the loaf pans in the grill or oven and loosely cover with aluminum foil for the first 20 minutes. Remove the foil and cook for another 20-25 minutes until the bread is done.
I actually think discussion on sourdough could be a forum area all its own!
While I believe many of us are becoming more aware of sourdough, and its healthy properties, I suspect there is still a lot of folks who think of sourdough as just a change in taste. I am nowhere near an expert in sourdough, as I have only been back into it for about 6 months or so, however I have done a bit of internet research and I am quite impressed with the results. Recent studies are shedding new light on this, the earliest method of rising flours. In fact in one recent study, there was a strong indication that people with coeliacs syndrome "MAY" well tolerate sourdough breads, because of the long fermentation process and its ability to break down the gluten. I think it important to say that by adding regular yeast, even to sourdough starter, you may speed up the fermentation process to point of reducing or even eliminating those health benefits. Personally, I never add yeast to my sourdough breads.
I love my white breads, and am loaf, uh I mean loathe to give them up. However, I am also interested in experimenting with sourdough and grains to give them that moist texture that I can only get from sourdough. Being somewhat of a bonehead, I was always curious why bakery breads always had such a great shelf life. Well, of course it's all of those additives and preservatives. Wonder Bread has 29 ingredients, my sourdough bread has five - sourdough starter, water, salt, and olive oil. I was also curious why mine, and pretty much every other really good homemade active dry yeast bread, without any preservative dried out so quickly. They taste fine when they are fresh out of the oven, but even a day later they are getting dry. Sitting on the counter in a plastic bag, my sourdough breads will be moist and flavorful for days.
Last week I made a sweetbread apple streuselkuchen and modified the recipe to use sourdough starter. It came out fantastic. Gave my sourdough starter to my daughter-in-law how loves to make pizza, and says it makes the most awesome pizza crust she has had. I have made one pizza with my sourdough and my wife said she will never go back.
So, let's talk about sourdough. I challenge all of you to fire up that sourdough starter, experiment with it - I mean really step out of the box, and share your trials, failures as well as successes.
There are zillions of other sites on the web that will give you recipes and instructions on using sourdough starter but The Clever Carrot has what I consider an excellent primer on sourdough bread and Breadtopia has some great recipes and videos.