After getting my pizza stone, I had the idea that it might be useful to bake Naan on, being closer to mimicking a Tandoor than baking on a sheet. Of course I am not the only one with this idea, and found this great recipe and video instructions on Manjula’s Kitchen.
I love Indian food, and having an Indian grocer around the corner means that it is quite easy to experiment with. I made these Naan to both Channa Masala and Saag Paneer, and they were great meals.
Ingredients: (original recipe on Manjula’s Kitchen)
- 2 cups of all purpose flour (475 ml)
- 3/4 cup lukewarm water (175 ml)
- 1 tsp active dry yeast (10 g fresh yeast cake)
- 1 tsp salt
- 1 tsp sugar
- pinch of baking soda
- 2 tbsp oil
- 2 1/2 tbsp plain yogurt
- Nigella seeds for sprinkling (optional)
- 1-2 tbsp butter, melted, for brushing (preferably clarified)
1. In a small bowl, dissolve the yeast in lukewarm water.
2. Mix the flour, sugar salt and baking soda in a larger bowl.
3. Add oil and yogurt to the dry ingredients and mix it together
4. Add the water and yeast mixture and mix it in until a dough starts to form.
5. Knead the dough until smooth, about 3-5 min. It is quite soft and sticky, that is OK.
6. Put the dough in a bowl, cover and let rise for 3-4 hours until almost doubled. If you prefer, you can every 30 min or so, stretch the dough by taking the bottom of the dough and pulling it on top (gently to not remove air form the dough). It helps for the gluten, and I find it very useful with a wetter dough like this one.
7. Place a pizza stone in your oven and preheat to 500° F/ 260° C for at least 30 minutes.
8. Knead the dough for a couple of minutes and divide into 6 parts.
9. Turn the oven to a high broil when you are ready to form the Naan.
10. Roll each piece of dough out to an oval or triangle.
11. If using, spread nigella seeds on top and use the rolling pin to roll them into the Naan.
12. Place the Naan on your pizza stone, I could fit 3 at a time.
13. Bake for 2-5 minutes, until risen and lightly browned.
14. Place on a wire rack and brush with melted butter or ghee (clarified butter).
15. Repeat with the other Naan, letting the oven heat for about 5 min between each batch.
I think these are very tasty, easy, and beautiful, this is a great recipe.