At the risk of repeating myself, I love Indian food. The mix of all the spices in their sauces just makes it up for a super savory experience and let’s be honest here, you don’t want to waste any of it. This is where the naan shines as you can just plunge it into the sauce and wipe your plate with it. I’m hungry!You will need a baking steel or pizza stone, or worst case a cast iron pan.
You need
- 1tsp salt
- 2cups flour ( I used Tipo 00 that doesn’t work well for pizza, else bread flour works)
- 2tbsp plain Indian yogurt ( best ) or plain yogurt
- 1tsp sugar
- 2tbsp olive oil
- 3.5g active dry yeast
- 3/4cup water ( ~85F )
- Optional: melted butter, salt, garlic butter, etc as a topic
Instructions
- In a stand mixer bowl, whisk the yeast, sugar, and water. Wait 10 mins
- Add the oil, salt, and yogurt to the mix and whisk
- Put the machine on low and start adding the flour slowly until it’s all mixed. The dough will be very wet.
Cover with plastic film and let it rise for 1 (or ideally 2) hours at room temperature.
- After about 90 mins, you need to pre-heat your baking sheet. Put it in the oven at 500F
- Flour your work surface and dump the dough. Divide into four pieces and shape into balls. Again the dough will be sticky so add flour if needed to prevent from sticking too much. Just like pizza dough, you don’t want to manipulate the dough too much as you will push the air out of the dough. Let rest for 30-60 minutes
- It’s now time to stretch the dough.Once done, transfer either directly into baking steel or dump it on parchment paper then put on baking steel. If going direct it will be much more “burned”. To transfer in the oven, I recommend the use of a pizza peel
- Bake for 2 minutes then turn over for another 1-2 minutes.
It’s ready to eat at this point, feel free to add whatever you like on top of it, I do like to put homemade garlic butter 😉
Just like with any naan bread, you want to eat it while it’s hot.