I was reading an Alton Brown (of Food Network) article recently in which he talked about how having a single use implement has no place in a home kitchen. I agree with him for the most part, the strong exception being my chai (Indian tea) making utensils which get used multiple times a day and are pretty much not used for anything else.
Anyway, in keeping with that philosophy I had been thinking about making naan (leavened indian bread) and tandoori roti (unleaved indian bread) on a pizza stone. The thinking was this – a tandoor (Indian clay oven with a real fire raging inside – more here) imparts heat to the bread from both the wall where you stick the bread and the actual fire inside the oven. So the bread gets baked from two sides. In theory a pizza stone works the same way – there is ambient heat in the oven and the pizza stone is preheated to the oven temperature. I was quite pleased with myself for coming up with this but very quickly realized that I am not the first genius that came up with this idea. A Google search on “Pizza Stone Naan” delivers plenty of hits. Suitably chastised with my ego back to where it started from, I tried to make tandoori roti on a pizza stone at my in-laws place. It was an unmitigated disaster. The bread was tough, uncooked and generally unpleasant. SIDE NOTE: I have yet to figure out a good way to make tandoori roti. Every attempt so far has been disastrous.
So I went back and licked my wounds and thought some more. Given my past history with tandoori roti, I chalked it up as a loss and decided to try making naan. I figured that since homemade pizza turns out pretty well and naan dough is not too dissimilar from a pizza dough, you get the picture. This time I struck gold. The naan was nice, soft and flavorful albeit a little dry. The dryness will be something I will need to work on the next time I make this.
One Bowl No Mixer Homemade Naan
5. Add as much milk as is needed to make a soft dough. Shouldn’t take a whole lot of milk. Add 1 Tbsp at a time.
6. Grease a bowl and put the dough in there for 1 hour covered with a damp cloth and then a cling wrap on top. The dough will double in size.
11. Roll out the dough balls into circles about 8-9 inches in diameter and slightly less than a 1/4 inch in thickness. TIP: Sprinkle the Kalonji seeds on the circles as you are rolling them to embed the seeds in the dough.
Tomato, Mozzarella & Arugula Naan Pizza
12. Stretch out the circle on one side to get an elongated oval and stick in the oven on the pizza stone. You may be able to do one, two or three at a time depending on the size of your stone.
NOTE: I think this dough would also make a great pizza dough. I am going to try that and let you know the results.If there is one thing I could probably eat for the rest of my life and never get sick of, it would be naan. Little pillows of ghee-slathered awesomeness, naan accompanies nearly every Indian meal.
But did you know that you can easily make your very own naan with just your broiler and a pizza stone, right in the comfort of your own home?
Warm Naan Topped With Olive Oil And Cheese
Traditional naan is typically prepared in a tandoori oven, which might seem intimidating to recreate at home. However, a pizza stone can work wonders in mimicking the heat and texture of a tandoori oven.
Now, what exactly is a tandoori oven? Also known as a tannour, it is a large clay oven commonly used in many Southwestern Asian countries like India. It’s a cross between an earth oven and a fire pit, similar to a pizza oven. In a tandoori oven, a fire is built in the bottom, and the coals are maintained to keep the oven at a consistent high heat. These ovens can reach temperatures of nearly 1000 degrees Fahrenheit! No wonder they are perfect for slow cooking a variety of meats like chicken and lamb. In fact, tandoori chicken is one of my favorite dishes!
Now, back to our homemade naan adventure. Before we dive into the recipe, let me warn you that this recipe does require a little patience since there’s a rising time of about 4 hours. But trust me, it’s totally worth it! Also, instead of using curd or dali, I opted for plain Greek yogurt, as it was more readily available at my local grocery store.
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Fortunately for us Indian food lovers, ghee is also becoming more and more readily available in the dairy aisle as it gains popularity in the health food markets.
To start, we need to activate the yeast. Combine it with warm water, making sure the temperature stays below 110°F to prevent killing the yeast. You’ll know the yeast is ready when the mixture becomes nice and frothy.
Next, create a crumbly dough by mixing together oil, yogurt, salt, and flour. Slowly incorporate the water and yeast mixture until a firm dough forms. Gently knead the dough into a ball, then cover it with plastic wrap and let it rest in a dark, warm place for 3-4 hours or until it doubles in size.
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After the rising period, remove the dough from the bowl and place it onto a floured surface. The dough will be soft, so make sure to flour your hands to prevent sticking.
Preheat your broiler with the pizza stone on the top shelf for about 30 minutes. This will give you the kind of intense heat comparable to a tandoori oven. Roll out each dough ball into a four or five-inch circle and carefully place them onto the pizza stone.
Keep a close eye on the naan as it cooks quickly under the broiler. We want them thin, buttery, and with just a hint of char!
Air Fryer Naan Pizza
Once the naan is cooked, brush the tops with melted ghee, which you can easily find in the dairy aisle of many grocery stores or even online nowadays.
Now, it’s time to enjoy your delicious creation! Serve the naan alongside flavorful dishes like chicken biryani, momos, or mint chutney, perfect for dipping.
With a little patience and the right techniques, you can recreate the magic of tandoori oven naan in your own kitchen. So, gather your ingredients, fire up that broiler, and get ready to experience the delight of homemade naan.
Garlic Naan Recipe
Thin, buttery, and charred homemade naan cooked under a broiler on a pizza stone, perfect for recreating the flavors of tandoori oven naan at home.This naan bread recipe will show you how to cook naan on the stovetop, in a regular oven, or in a pizza oven for equally delicious results. It’s the perfect side dish for your favorite curry, stew or soup!
You can also enjoy it plain with somegarlic butter sauceorherbed olive oildrizzled over the top. Since it is so soft and tender, it also makes a great sandwich bread or hamburger buns.
Use naan in place of the pita bread in ourlamb pitaorlamb kofta sandwiches, or use it to make apulled pork sandwichor abreakfast burger.
Favorite Flatbreads: Indian Naan
Here is a quick overview of the recipe so you can get an idea of the process. Scroll down to the printable recipe card for all the details.
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Our sriracha carrot hummus is a delicious and healthy dip that makes a great start to a party. Serve the hummus with fresh, warm naan on the side.
Minute Naan Bread Pizza
You can use this flatbread as a pizza crust. Slather the bread with white garlic sauce and top with your favorite toppings.
Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.
You sure can. Set the grill on high and place the naan directly on the grill grate. Depending on how hot your grill gets, it can take 3 to 4 minutes. Turn the naan every 30 to 45 seconds if you have hot spots on the grill.
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