NAAN (INDIAN FLATBREAD) RECIPE - NYT COOKING
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Total Time 1 hours
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 5 grams, CarbohydrateContent 61 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 4 grams, SodiumContent 243 milligrams, SugarContent 4 grams, TransFatContent 0 grams
NAAN (INDIAN FLATBREAD) RECIPE - NYT COOKING
In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. But you can make naan just as easily in an oven.
Provided by Steven Raichlen
Total Time 1 hours
Yield 8 pieces
Number Of Ingredients 10
Steps:
- In a small bowl, combine the yeast, sugar and 1/4 cup warm water (110 to 115 degrees). Let stand until foamy, 5 to 10 minutes.
- Place 4 1/2 cups flour, the salt and baking powder in the bowl of a food processor fitted with a dough blade or in mixer with a dough hook. Mix to blend. Add yeast mixture, milk, yogurt, egg, 2 tablespoons vegetable oil and 3/4 cup warm water. Knead dough until smooth and elastic, 2 to 3 minutes in a processor, 5 to 8 minutes in a mixer, 8 to 10 minutes by hand. Dough should be soft but not too sticky. Add flour as needed.
- Place dough in a large, lightly oiled bowl, turning to coat all sides. Cover bowl with plastic wrap, then a kitchen towel. Let the dough rise in a warm, draft-free spot until doubled, 1 to 1 1/2 hours.
- Punch down the dough and divide into 8 equal pieces. Roll them into balls, place them on a lightly floured baking sheet and cover with a slightly damp kitchen towel. Let rise until doubled in size, 40 to 60 minutes.
- If using a tandoor, heat it to about 450 degrees. If using the oven, place a pizza stone on the bottom rack and heat oven to 450 degrees. If using a barbecue grill, set it up for direct grilling and heat to medium-high.
- Roll out a dough ball on a lightly floured work surface into a disk about 6 inches in diameter. Roll and stretch one end to make a teardrop shape. Brush off any excess flour. Repeat with remaining dough.
- If using a tandoor, drape one piece of dough over the round cloth pillow called a gadhi. Press the bread onto the hot clay wall. Cook the naan until the top is puffed, blistered and browned, 1 to 2 minutes. Using a skewer, gently pry the bread off the tandoor wall, taking care not to scratch the clay. Brush the top of the bread with ghee or melted butter, then place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using an oven, turn on the broiler. Lay 1 or 2 pieces of dough on the pizza stone. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
- If using the grill, brush and oil the grate. Lightly brush top of dough with butter and place butter-side down on grate a few at a time (do not crowd the grate). Grill until the bottoms are browned and the tops start to puff and blister, 1 to 2 minutes. Lightly brush the tops with a little butter. Invert bread, and grill the other side until lightly browned, 1 to 2 minutes. Transfer to a cloth-lined basket, brushing tops of each with any remaining butter.
Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 5 grams, CarbohydrateContent 61 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 10 grams, SaturatedFatContent 4 grams, SodiumContent 243 milligrams, SugarContent 4 grams, TransFatContent 0 grams
More about "naan on pizza stone recipes"
SOURDOUGH PIZZA - BREADTOPIA
From breadtopia.com
Total Time 1 hours 4 minutes
- Repeat with the next pizza and so on.
SOURDOUGH PIZZA - BREADTOPIA
From breadtopia.com
Total Time 1 hours 4 minutes
- Repeat with the next pizza and so on.
NAAN, PIZZA CRUSTS & FLATBREADS | STONEFIRE AUTHENTIC ...
From stonefire.com
NAAN RECIPE | ALLRECIPES
From allrecipes.com
AIR FRYER NAAN BREAD PIZZA - AIR FRYER YUM
From airfryeryum.com
HOMEMADE NAAN - ONCE UPON A CHEF
From onceuponachef.com
NAAN DIPPERS® – STONEFIRE AUTHENTIC FLATBREADS
From stonefire.com
10 EASY FLATBREAD PIZZA RECIPES - FORK IN THE KITCHEN
From forkinthekitchen.com
HEALTHY PIZZA RECIPES | EATINGWELL
From eatingwell.com
GARLIC NAAN - ALLRECIPES
From allrecipes.com
32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS — EAT ...
From eatthis.com
GARLIC NAAN - ALLRECIPES
From allrecipes.com
32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS — EAT ...
From eatthis.com
FOOD WISHES VIDEO RECIPES: GARLIC NAAN – NOW, 100% TAND…
From foodwishes.blogspot.com
15 BREADS TO COOK IN YOUR PIZZA OVEN (WITH RECIPES ...
From crustkingdom.com
HOW TO TRANSFER PIZZA DOUGH TO PIZZA STONE WITHOUT ...
From myhouseofpizza.com
HOMEMADE PIZZA DOUGH - RICARDO
From ricardocuisine.com
THE BEST BUTTERY GARLIC NAAN BREAD RECIPE - CAFE DELITES
From cafedelites.com
EASY HOMEMADE PIZZA DOUGH - JOYFOODSUNSHINE
From joyfoodsunshine.com
20 MINUTE KETO PIZZA - GIMME DELICIOUS
From gimmedelicious.com
HISTORY OF PIZZA - WIKIPEDIA
From en.m.wikipedia.org
HOW TO MAKE AIR FRYER PIZZA (WITH A CRISPY CRUST!)
From liveeatlearn.com
THE BEST MEDITERRANEAN PIZZA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
HOMEMADE PIZZA DOUGH - RICARDO
From ricardocuisine.com
THE BEST BUTTERY GARLIC NAAN BREAD RECIPE - CAFE DELITES
From cafedelites.com
EASY HOMEMADE PIZZA DOUGH - JOYFOODSUNSHINE
From joyfoodsunshine.com
20 MINUTE KETO PIZZA - GIMME DELICIOUS
From gimmedelicious.com
HISTORY OF PIZZA - WIKIPEDIA
From en.m.wikipedia.org
HOW TO MAKE AIR FRYER PIZZA (WITH A CRISPY CRUST!)
From liveeatlearn.com
THE BEST MEDITERRANEAN PIZZA RECIPE - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
OUR BEST FOCACCIA RECIPES - THESPRUCEEATS.COM
From thespruceeats.com
PIZZA OVENS | MAKE PIZZA | OONI PIZZA OVENS — OONI UNITED ...
From uk.ooni.com
KETO LOW CARB PIZZA CRUST RECIPE - MY PCOS KITCHEN
From mypcoskitchen.com
MASTERCHEF RECIPES - NETWORK TEN - 10 PLAY
From 10play.com.au
KAMADO COOKING – GUIDE TO BUY, SET UP & COOK ON A CERAMIC ...
From barbecue-smoker-recipes.com