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Duration:
30 mins
Servings:
10
Level:
Easy
If you’re familiar with naan, the beloved Indian leavened flatbread, you’ve likely enjoyed it alongside a richly spiced curry or a fragrant tikka masala. While naan is a staple of Indian cuisine, variations of it are found across Asia and even in the Caribbean.
For this recipe, we’ve added activated charcoal to give the naan a striking, natural black hue. Cooked over an open flame, it takes on a subtle smokiness that perfectly complements our featured proteins at the Taste of The Master Chefs event.
Part 1:
Charcoal Naan
Step 1
Prepare your mise en place. Add dry ingredients to a mixing bowl.
Step 2
Begin mixing the dry ingredients until the mixture turns slightly black in color.
Step 3
Add the liquid ingredients and continue to mix until the dough is soft and has developed elasticity.
Step 4
Remove the dough from the bowl and place it on top of the counter. Cover with plastic wrap and let rest for about 15–20 minutes.
Step 5
When it's finished resting, cut the dough into small pieces. Using a rolling pin, start working on the dough to thin it out to about 1–2 millimeters.
Step 6
Place the dough on a grill and let it cook for 1–2 minutes on each side. Keep in mind that the deep black color will slightly fade, similar to when you burn charcoal.
Step 7
Remove from the grill and place on a cutting board to prepare for garnishing.
Part 2:
Garnishes
Step 1
Add garnishes as desired.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
