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Party/Picnic/BBQ/Fiesta Recipes from www.
EagleKnights.com
This is a series of 5 recipes for baking fresh
bread on your BBQ grill.
Indian Nan Bread
- On The Grill
1
tablespoon yeast
1 1/2 cups
warm water
5 teaspoons
sugar
2 tablespoons - scant -
beaten egg
2 tablespoons melted
butter OR vegetable oil
3/4 cup
heavy or 15% cream - room temp
1/4 cup
milk - room temp
2 cups
bread flour
4 cups
all purpose flour -- unbleached
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 3/4 teaspoons salt
In a large mixing bowl fitted with a dough hook (or use bread machine), whisk
together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining
sugar, egg and oil. Stir in cream and milk and most of the flour (reserve
one cup), baking powder and salt. Stir to make a soft dough. Attach
dough hook (or knead by hand) and make a soft, supple dough, adding more flour
as required (10 to 15 minutes).
Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate
overnight (you may keep dough refrigerated for up to four days). Allow to
come to room temperature before using (bread will rise up as it warms).
Break dough off in pieces around the size of a grapefruit. Let rest a
minute or so, then roll into rounds about the size of your hand. Stretch gently
lengthwise and sideways to make a teardrop shaped slab.
Place dough slabs on a cookie sheet and cover with a tea towel. Let rest
10-15 minutes.
Preheat gas grill to hottest temperature (500 F.).
Place nan slabs on grill and put cover down. Bake until dough puffs up, (3
to 5 minutes). Using tongs, turn over bread to cook other side, for
another 3 to 5 minutes. Dough may look scorched in areas but this is OK.
Serve immediately, or cover in foil and keep warm on the warming section of the
grill.
Note: Most recipes for nan call for yogurt and milk, but this version is similar
to ones I have enjoyed in Indian restaurants. This recipe is adapted from
the one generously provided by Montreal's landmark Bombay Palace Restaurant.
Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or
just about any main dish. From http://www.betterbaking.com/breadgrillrec.html
Mediterranean Stuffed Bread - On The Grill
1
recipe for French Country Bread
OR a 2lb loaf frozen white bread dough
(defrost frozen dough)
**FILLING**
1/4 cup
flat leafed parsley -- finely minced
1/4 cup
minced onions and/or scallions
3/4 cup
sun dried tomatoes -- minced
(about 8 pumped halves)
3 medium
garlic cloves -- finely minced
1 cup
chopped black olives -- chopped
4 ounces
feta cheese -- in small chunks
3 tablespoons
extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black
pepper
1/2 teaspoon
oregano -- (up to 1 tsp)
1/2 teaspoon basil
-- (up to 1 tsp)
In a medium bowl, toss together the parsley, onions/scallions, sun dried
tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano
and basil.
Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4 inch
thick). Press half of topping mixture onto bread. Fold bread into
center and pinch dough together to cover filling. Let rest a few
minutes. Flatten again, using a rolling pin, trying not to force any
filling out. Press remaining filling into dough. Fold dough over
again, into center, pinching dough together to cover any exposed
filling. Bread should look like a plumpish, slightly flattened oval. Smear
a little olive oil on bread.
Line a doubled-up cookie sheet with parchment paper. Sprinkle with
semolina. Place bread on sheet and cover with tea towel. Let rise
about 45 minutes to 1 1/2 hours - until puffy.
Preheat grill to "Hot". Place bread on grill, close cover,
reduce heat to "Medium" and bake 35-40 minutes, until bread is well
browned. Some of the filling may leak out but that is OK. Remove
from grill.
Serve in warm wedges or cold, in thin slices. Keep warm on the warming
section of the grill. - - - - - This is pure picnic and party fare - zesty
and chock full of summery tastes. Good hot or cold. Thin cold slabs
work well as appetizers with wine or sangria, warm big wedges make a salad a
meal.
Middle Eastern Flatbread - On The Grill
**Zataar -- lemon and oil -- topping**
1/4 cup
zataar spice
1/2 teaspoon kosher
salt two lemons -- juice of
3/4 cup
extra virgin olive oil
**BREAD**
1 tablespoon yeast
2 cups
water
2 teaspoons
sugar
1 3/4 teaspoons salt
2 tablespoons extra
virgin olive oil
2 cups
unbleached all purpose flour
5 cups
unbleached bread flour
1 3/4 teaspoons salt
For topping, stir together all ingredients in a small bowl and set aside.
For bread, whisk together yeast, water and sugar. Stir in oil and most of
flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to
form an elastic, supple dough, adding reserved flour as required.
Place dough in a well greased large bowl, cover with plastic wrap and a
tea towel and let rise, until doubled. Otherwise, allow dough a long,
cool rise in the refrigerator for several hours or longer (up to three days).
Bring dough to room temperature before using (it will rise as it
arms).
Break off sections of dough, about the size of a grapefruit. Stretch or
roll into irregular slabs. Let rest 15 minutes, covered with a tea towel.
Spoon on some olive/zataar mixture.
Preheat grill to "Hot". Lay slabs gently on grill. Close
cover for one to two minutes, then check doneness. Allow to bake until
tops begin to brown. Brush with additional topping if desired.
Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread.
It is good alone or with a good smear of hummus, Lebaneseyogurt, or simply
topped with fresh tomatoes, salt, pepper and olive
oil. You can make your own zataar spice or look for it in a Middle Eastern
market.
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