I have searched high and low for a good Naan recipe and much to my chagrin, I have never found one that was quite what I was looking for. I thought I had found them on occasion, but not quite. That is, until now. I found the Evil Shananigans and it seems that the author Kelly was in the same spot I had been in for so many years. Thank goodness that Kelly did all the work and came up with this fabulous recipe. The only thing I did was reduce the quantity as I didn’t need quite as many and I added 1 level tablespoon of milk powder. Why milk powder you ask? I read somewhere that it adds to the elasticity of the dough and I wanted a chewy dough and it worked wonders! Quite possibly the best Naan ever, I kid you not.
I used an inverted cast iron dutch oven in my gas BBQ to try to replicate the tandoor oven, and by George, I think I got it! The baking method really allowed the dough to bake slowly over indirect heat, maintaining the elasticity and also allowing some parts to crisp up. Dare I say, genius? I hope you’ll bring me down to earth, so I don’t get too comfortable tooting my own horn, even if it is once in a while.
Makes 4 109 g servings
- 1 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/4 tsp dry active yeast
- 3/4 cup milk, heated to 110F
- 1/2 tsp sugar
- 1 tbsp milk powder
- Warm the milk to about 44° C or 110° F and dissolve the yeast and sugar. Allow to bubble up (about 5 minutes).
- Combine the flour, milk powder and salt in the bowl of your stand mixer and add the activated yeast. Kneed for 5 minutes until the dough is smooth and elastic (dough is rather tacky).
- Cover with plastic wrap and allow to rest for two hours in a warm place.
- Once rested, turn out the dough and divide into four equal portions (I measured mine to be about 109 g each). Make each portion into a ball and allow to rest 30 minutes.
- Roll out each ball into thin flat sheets (you’ll need a little flour so it doesn’t stick (15 cm x 30 cm) and then cover with a towel and allow to rest another 30 minutes. You can rub a little olive oil on top so it doesn’t dry out.
- Pre-heat your BBQ with an inverted cast iron dutch oven to the highest temperature. (I used an inverted cast pan to replicate the tandoor oven).
- One by one, drape each naan sheet over the ‘oven’ and bake until golden and slightly puffy (don’t worry, they will deflate).
- Keep warm in parchment wrapped in foil in an oven or serve immediately.