Naan is one of those things that's staple to a indulgent Indian meal - and I've tried my share of recipes to perfect making it at home! However, now that I got the Ooni, I had to hunt for a great recipe that would not be "overly sticky" that's great for the home tawa (grill pan) but more well-suited for a higher temp woodburning oven.
So, I tried this recipe from one of my favorite bloggers, Sanjana Feasts - made a few adaptations to the recipe and technique for the Ooni, and the result was the perfectly charred edges and pillowy naan of your dreams! Check out her site for more authentic Indian-vegetarian recipes!
Recipe with adaptation as follows - you will need a stand-mixer, rolling pin and an Ooni for this recipe, or you can follow the original to make in an oven or in a griddle/pan. Follow me on Instagram @dashofpyaar for more recipes!
Ingredients -
For the dough:
325g Self Rising Flour
1 tbsp confectioners sugar
1 tsp baking powder
1 tsp salt
3 tbsp full fat yogurt
1 tbsp oil (+ a little extra for the bowl/dough)
125 ml warm water
Few tablespoons of all purpose flour for rolling the dough
small bowl of water/pastry brush for when making the naan
For the garnish:
2 tbsp minced garlic
4 tbsp ghee
2 tbsp finely chopped coriander
Directions:
Making the dough:
Make your dough. Add the dough hook to your stand mixer and mix the dry ingredients (flour, sugar, salt, baking powder).
Next, add the yogurt and oil and mix. Allow the flour to absorb these ingredients and slowly begin adding the water. Mix/knead for a good 8-10 minutes until the dough comes together, helping it along by scraping the sides as needed. The dough should still be tacky but not super sticky.
Lightly coat an empty bowl with oil. Remove the dough from the mixer and gently shape into a ball. Place into the bowl and brush a little oil on the top to prevent it from drying. Cover the bowl with cling film and place into the oven with the light on for 1 hour.
Making the topping:
Place minced garlic and coriander in a bowl
Warm up ghee on stove top until it reaches a temprature of 275, or for 1-2 minutes
Add warm ghee to the garlic bowl and mix. Baste this on to the garlic naan once done!
Making the naan in the Ooni Frya:
The most important thing is to regulate the heat - warm up your oven and maintain it consistently at 400-500 degrees. Any higher and your naan will get too crispy and burn. Naan is meant to be slightly crispy at the edges but pillowy soft to soak up the curries/gravies!
While your Ooni is heating up, roll out your naan! You should notice at this point the gentle rise of your dough! First, roll out equal size dough balls and cover with a cloth so they don't dry out. Dust some all purpose flour onto your board - take the ball and press down on the flour (and flip and do the same for the other side) to ensure its easier to flatten out and roll
Roll it round or the classic teardrop shape using a rolling pin. You want it to be thin, but not too thin. It should puff up when cooking!
Once rolled out, place on your pizza peel. Using your pastry brush, lightly brush on some water. This will help create steam in the oven and allow it to puff up!
When your Ooni is ready, place the naan in the center of the oven. Again, monitor the temprature to ensure it does not go past 500. After 90 seconds or so, turn the naan 180 so that the other side also gets golden edges/spots. Allow it to cook on this side for 90 seconds before flipping over for 45-90 seconds.
It should take 3-4 minutes for each naan. Keep an eye out for the golden edges and spots before flipping over for 90 seconds.
Once out of the oven, based with the garlic/ghee/coriander mixture! Allow it to rest for 2 mins (this allows the bread to soften) before digging in!
This goes perfectly with my Delhi-style butter chicken :)
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