Naan Bread

Naan Bread

Here is an easily prepared recipe for Naan, the traditional flatbread of Central and South Asia.

Makes about 40 naan.

Ingredients

• 6 lbs all-purpose flour
• 4 Tbsp baking powder
• 2 Tbsp sugar
• 2 Tbsp coarse kosher salt
• 44 oz warm water
• 4 eggs
• 1 cup plain yogurt
• 1 cup half & half
• 5 oz canola oil
• 1 cup clarified butter (after baking)

Preparation

1. Combine the dry ingredients in the bowl of a large electric mixer fitted with a dough hook attachment.
2. In a separate bowl, combine the water, eggs, yogurt, and half & half. Add the wet mixture to the dry ingredients and mix for 1 min.
3. Add the oil and mix for 4-5 minutes, or until the ingredients are well-incorporated and the dough appears smooth.
4. Turn the dough out on a lightly floured surface and scale it into 4-ounce pieces. Roll the dough using a vigorous circular motion to form smooth balls. Place the dough balls in a lightly oiled dough box or on a lightly oiled sheet-pan. Cover the dough and rest for 2-3 hours. The dough can be stored refrigerated for as long as 24 hours, however some discoloration may occur.

Baking the Naan

1. Tandoor Temperature: 600-630 degrees F. When measuring temperature with a non-contact thermometer, turn the flame off and aim the thermometer at the wall about 10 inches below the top of the tandoor. After you read the temperature, turn the flame back up to your desired baking flame.
2. On a lightly floured surface, uniformly flatten the dough balls by using your fingertips to press the dough into an 8-inch circle.
3. Using your fingers or a brush, lightly coat the top surface of the flattened dough ball with a thin canola oil, then flip the naan-baby onto a naan pillow (oiled-side against pillow). Depending on environmental conditions it may be necessary to moisten the surface of the naan slightly before slapping it on the wall of the Tandoor.
4. Reach into the Tandoor and press the moist (non-oiled) surface of the dough onto the wall of the tandoor. It can be helpful to turn the flames down momentarily when loading several naan onto the wall. If it doesn’t stick to the wall, or falls off prematurely, the dough surface may have been too dry.
5. Bake the naan until bubbles form and begin to char slightly.
6. Remove the naan from the tandoor using the naan scraper and hook or “naan tongs”. The bottom of the naan should be slightly brown.
7. While the naan is still warm, brush clarified butter and garnish as desired.