22 August, 2017
Indian meal at a restaurant is not complete unless you have your generous dose of tandoor-cooked bread called “Naan”. Many of us think making naan at home is impossible without a clay oven, but believe me, oven range works just fine.
Two essential items that are needed to make the best naan at home (atleast for the spoilt me) are, a Pizza Stone and Kitchenaid stand mixer. I use my stand mixer to whip up the dough and it takes just 3 minutes in total.
Another pointer to remember is to pre-heat the oven with pizza stone in it for over 30 minutes at 500 degrees F because the stone has to be super hot. Lets dive into the recipe now.
By August 22, 2017Published:
- Yield: 6 (6 Servings)
- Prep: 2 hrs 0 min
- Cook: 30 mins
- Ready In: 2 hrs 30 mins
Indian meal at a restaurant is not complete unless you have your generous dose of tandoor-cooked bread called "Naan". Many of us think …
- 3 cups all purpose flour
- 1/2 tsp Salt
- 2 pinches Baking soda
- 1 tsp Quick acting Yeast
- 1 tsp Sugar
- 1/2 cup Luke warm water if too hot, heat will kill the yeast.
- 3 tbsp Plain yogurt
- 3 tbsp Vegetable oil
- 1 tbsp Ghee/clarified butter
- For Topping: (optional)
- 1 Jalapeno chopped
- 3 cloves Garlic finely chopped
- Add yeast and sugar to 1/2 cup luke warm water and let rise for about 10-15 minutes.
- Dump flour, baking soda and salt into the stand mixer and mix for a few seconds until well combined.
- Add oil and yogurt to the flour and mix again for a few seconds until flour gets a crumbly texture.
- Texture is right when mixture holds up when you make a fist and crumbles when you tap on it.
- Now dump the bubbly yeast water into the mixture and mix up on low.
- Mixture will ball up to a soft dough. Don't worry if its a little sticky, fermentation will take care of it.
- Remove the dough from stand mixer and divide into 6 equal portions and roll them into balls.
- Keep them covered in a warm corner of the kitchen to rise until the dough doubles in size. About 2-4 hours depending on the environmental temperature in your region.
- My dough doubled up in less than 2 hours, thanks to Los Angeles summer 🙂
- Preheat oven to 500 degrees F with the pizza stone in the middle rack for over 30 minutes. :- Tandoor oven is 800 degrees F, so we need our oven at the max temperature possible.
- Meanwhile, chop up the garlic and jalapeños if using. I add some cilantro as well 🙂
- Now, its time to roll out our delicious naans: Pick one ball of dough, knead for a few seconds and then roll it out using a rolling pin on a floured surface. Pick up the flattened dough and pull at the corner and place on the pizza stone. Repeat for a couple of more of the dough balls and turn the oven up to broiler.
- :- Dont stretch out the dough too thin, or your naan wont fluff up. :- If using toppings, press them over the naan before placing it in the oven :- If you want to double the portions to make more servings, DO NOT double the amount of yeast. 1 tsp is good enough.
- Fluffy naan must be ready in about 3-5 minuted.
- Brush clarified butter on top of the golden naan and its ready to be devoured.
- If you do not have a stand mixer, not to worry. Follow the below process: - Sift flour, salt and baking soda into a large mixing bowl - drizzle oil and yoghurt. Mix well and rub the mixture between your palms to get a crumbly texture - Now add the yeast water and knead to make a soft dough. Dont worry if the dough becomes sticky, it will become after fermentation.
- If you do not have pizza stone: - I love my pizza stone. It gives my naan the real naan flavor. I would suggest you invest in one. I bought my 20x13.5 rectangular pizza stone for just under $25 on Amazon. However, if you don't have one, feel free to make your naan on a baking sheet.