Naan bread

[jcallaghan]

Prep time: 1 hr Cook time: 3-4 min Serves: 6 servings

Ingredients

• 300g all-purpose flour
• 1 tsp sugar
• 2 tsp sea salt
• 1 tsp active dry yeast
• 1 tbsp vegetable oil
• 4 tbsp plain yoghurt
• 140ml warm water

For garlic naans

• 1 tbsp coriander, chopped
• 1 tbsp fresh garlic, crushed
• 1 tbsp garlic granuals

Garlic butter

• 1 garlic, crushed
• 1 tbsp butter, melted

Method

1. Combine the dry ingredients.
2. Add the yoghurt, and mix together until thoroughly mixed.
3. Gradually add the warm water and mix until a ball is formed.
4. Need the dough for a further 6-8 minutes.
5. Place the dough in a covered bowl and allow it to double in size.
6. Preheat the Ooni oven and short for 300°C.
7. Divide the fought into 6 balls and shape them out to form an oval or teardrop shape.
8. If making garlic naans, baste the naan with the garlic with a light covering of the garlic butter.
9. Place in the oven and turn once the stone side of the naan has reached a nice golden brown colour.
10. Pop any blisters that appear.
11. If making garlic naans, finish them with a final basting of garlic butter before serving.

Notes

Based on an adaptation of https://github.com/jcallaghan/Recipes/issues/291#issuecomment-892859290

Related

• 261

[jcallaghan]

Prep time: 18 hr Cook time: 1 min Serves: 7 servings

Ingredients

• 500g (17.5oz) all purpose flour
• 125g (4.4oz) full fat yoghurt
• 100g (3.5oz) coconut milk
• 50g (1.75 oz) sugar
• 1 tbsp salt
• 200g (7oz) mature sourdough starter/ 1tsp instant dried yeast
• 50g (1.75oz) melted garlic butter
• 75g (2.6oz) water

Method

1. For this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook.
2. In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined.
3. In a separate bowl, mix the flour, sugar, and salt together. Add the dry ingredients into your wet mix and begin to combine with your hands. Once a dough starts to form, turn onto a lightly floured work surface and knead until smooth and round. The dough should be a little sticky.
4. Place your dough back in the bowl, cover, and leave to ferment at room temperature. After 4 hours, place the dough in the refrigerator for a further 12 hours to prove. This provides plenty of time for the dough to develop a rich flavour and texture.
5. After 12 hours, remove the dough from the refrigerator and allow it to come back to room temperature for 2 hours.
6. Fire up your Ooni pizza oven. Aim for 400°C (725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.
7. Turn your dough onto a lightly floured work surface and divide into small, 40g balls. With your rolling pin, roll each ball into small 2cm thick circles, then brush with a thin layer of melted garlic butter or ghee. Using a small amount of flour, dust your Ooni pizza peel and lay your naans on top.
8. Slide the naans off your peel and into your Ooni pizza oven. Cook for 1 minute, turning every 15 seconds or so. If you see any large air bubbles, pinch them down with your peel.
9. Once the edges turn golden brown, remove the naan and carefully flip it over. Slide the naan back in your oven and let the other side cook for a further minute.
10. Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board. Serve hot and fresh!

Ooni United Kingdom

Sourdough Naan

For the perfect side or snack, this garlicky sourdough recipe is second to naan.

[jcallaghan]

Prep time: 40 min Cook time: 2 min Serves: 3 servings

Ingredients

• 300g all purpose flour
• 1 tsp sugar
• ¾ tsp coarse salt
• 1 tsp active dry yeast
• 1 tbsp vegetable oil
• 4 tbsp plain yoghurt
• 140ml water

Method

Dough prep

1. In the bowl of a stand mixer; mix together the flour, salt, sugar, and yeast.
2. Add the yoghurt, place the bowl on the mixer with the dough hook and turn on to med-low.
3. Slowly pour in the water, and let the hook gather in the flour to form a ball.
4. Once a ball has formed, turn the mixer up a notch, and knead for 6-8 minutes.
5. Remove the dough from the mixer, place it in an oiled bowl, cover and leave on the counter until doubled in size.
6. 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.

Balling up

7. Divide the dough into 6 balls.
8. Pat them out into an oval or teardrop shape.
9. Repeat and cook three at a time on the heated baking sheet.
10. Bake until the dough puffs up and the underside is a deep golden brown, then flip and bake another 30–40 seconds or so.
11. Repeat with the next three.

ifood.tv

Indian Naan In The Ooni Pro Pizza Oven Recipe Video

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 flavor. Cooking the Naan in a wood-fired pizza oven - like the Ooni Pro Pizza Oven - gives results very close to cooking in a Tandoor.

[jcallaghan]

07/08/2021

• Ball up too small and then attempted to recover from "small balls" by overstretching the naan. Ended up with a few holes and had to re-ball and try again.
• Result was dryer than I had hoped for a naan.