An amazingly simple, fast, and flavorful Naan recipe that is best cooked at a high temperature, ideally in a wood-fired pizza oven like the Ooni Pro Pizza Oven.
Naan Bread II
Naan is one of the easiest flatbreads to make - but it really should be cooked at a high temperature. This Naan recipe - adapted from Anjum Anand’s cookbook - is amazingly simple, fast, and has great texture and flavour. Cooking the Naan in a wood fired pizza oven - like the Ooni Pro Pizza Oven - gives results very close to cooking in a Tandoor.
Ingredients
- 300g all purpose flour, plus more for dusting counter
- 5 mL sugar
- 3 mL coarse salt
- 5 mL active dry yeast
- 15 mL vegetable oil
- 60 mL plain yogourt
- 140 mL room temp water +/-
Directions
- In the bowl of a stand mixer; mix together the flour, salt, sugar, and yeast.
- Add the yogourt, place the bowl on the mixer with the dough hook and turn on to med-low.
- Slowly pour in the water, and let the hook gather in the flour to form a ball.
- Once a ball has formed, turn the mixer up a notch, and knead for 6-8 minutes.
- Remove the dough from the mixer, place it in an oiled bowl, cover and leave on the counter until doubled in size.
- Preheat the oven as high as it will go - 260ºC (550ºF) - and place a large baking sheet on the upper shelf. (Or a pizza stone, or baking steel)
- Divide the dough into 6 balls.
- Pat them out into an oval or tear drop shape.
- Repeat and cook three at a time on the heated baking sheet.
- Bake until the dough puffs up and the underside is a deep golden brown, then flip and bake another 30–40 seconds or so.
- Repeat with the next three.
- Serve hot.
- You can also grill these on the BBQ, or cook them as we did in a pizza oven.