Soft Pizza Oven Naan
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1/4 cup lukewarm water
2 teaspoons granulated sugar
1 1/2 teaspoons instant dried yeast
4 2/3 cups flour (560 g), plus more for pizza peel/baking
3/4 cup lukewarm milk
3/4 cup plain yogurt
1/4 cup canola oil, plus more for bowl, rolling, and baking
1 teaspoon baking powder
1 teaspoon salt
- Garlic naan topping
1/4 cup minced garlic
1/2 cup chopped cilantro leaves
- Post-cooking topping
2 tablespoons butter or ghee, melted
Directions
- Mix water, sugar, and yeast in the bowl of a stand mixer. Allow to foam, about 5 minutes. Add remaining ingredients. Mix with the dough hook on speed 2 for 5 minutes.
- Drizzle 1/2 teaspoon oil over the top of the dough. Gently turn the dough in the bowl and drizzle the other 1/2 teaspoon oil over the top, turning the dough so that it is covered in oil. Cover bowl tightly with plastic wrap and allow to rise in a warm place, 45-60 minutes, until doubled in size.
- Divide dough into 10 equal pieces (should be about 100g each). Spread a little oil on a clean counter and roll each piece into a ball. Loosely cover the pieces with plastic wrap or a clean kitchen towel, and allow to rest for 30 minutes. While the dough is resting, turn the pizza oven on to 600 degrees F.
- To make the naan, have a small bowl with flour, a small bowl with oil and a pastry brush, and a pizza peel ready. If making garlic naan, also have a bowl with minced garlic and a bowl with chopped cilantro ready.
- Use the pastry brush to brush a small amount of oil on a clean counter. Gently roll one piece of dough until it is about 2-3 mm thick. Use your hands to gently stretch it further into a teardrop shape, making the dough even thinner. Sprinkle flour over the top of the piece of dough and gently spread it around with your hand. This step will help the dough to slide on the pizza peel.
- Pick the piece of shaped dough up, and flip it over onto the pizza peel so that the floured side is down. Shake the peel to make sure that the dough slides; if it sticks, add a small amount of flour on the bottom to any parts that stick.
- Using a pastry brush, gently spread a small amount of oil over top. This will help keep the dough from puffing up like a pita in the pizza oven. If making garlic naan, sprinkle about 1 teaspoon minced garlic over the top and then sprinkle a small handful of cilantro over the top.
- Slide naan into oven. Cook for about 30 seconds, then turn 180 degrees with the peel. Cook for about another 30 seconds, until the top is starting to have small brown spots.
- Use the peel to remove the cooked naan from the pizza oven. Brush lightly with melted butter or ghee. Wrap in a clean dish towel. This will help soften the naan and keep it warm.