I have mentioned elsewhere that very few homes in Australia would boast a tandoor oven which is the traditional method for baking naan. I love curry and because naan is a wonderful accompaniment especially to mop all the flavourful sauce, I have developed my own technique; again using the hooded bbq. The method and baking procedure is almost the same as given for pita. The texture is light and fluffy but still with a nice chew.
Ingredients
500gms baker's flour
10gms fresh yeast or 5gms dried yeast
10gms salt
40gms natural yoghurt
20gms melted ghee or unsalted butter
300mls warm water
Method
Measure the water into a jug and crumble or sprinkle in the yeast and stir to dissolve.
In a large bowl mix the flour, salt, yoghurt and melted ghee or butter.
Pour the water and yeast into the bowl and mix until a dough is formed.
It will be a bit sticky but resist the temptation to add flour just yet.
Turn out onto your bench and begin kneading, stretching the dough out in front of you then pulling it back and turning 90 degrees then repeating until the dough becomes smooth and elastic and doesn't stick to the bench. If it is too sticky add extra flour at 1 tablespoon (20gms) at time. We are looking for a light, soft dough.
When fully kneaded place the dough back into the bowl and cover with a damp tea towel and prove until double in size (1 to 1.5 hours).
It's time for a cup of tea or coffee or to check on how the curry is going.
Half an hour before the dough is ready, set a baking stone on the hotplate of your hooded bbq and light the burners under the hot plate. It is important the baking stone is hot. A tandoor is a very hot oven!
Tip the dough onto a floured bench and divide into 140gm pieces.
Round into a ball and set to rest on a floured board or on the floured bench.
Cover with a damp tea towel and let rest for 15 to 20 minutes.
On your floured bench flatten out a piece of the dough then roll it into an oblong shape approximately 220mm X 120mm. It should be 6mm or 7mm thick.
Repeat with remaining pieces but bake the first two as soon as they are rolled.
Lay onto the baking stone and close the lid.
Bake for three minutes then turn over using tongs or a egg slice.
Bake on the second side for 2 to 2.5 minutes.
Remove to a clean tea towel, cover and keep warm.
A fine grey ash may have settled on the baking stone from the excess flour. It is harmless but use a clean cloth to just wipe over the stone before you set the next two naan to bake.
Repeat until all naan are baked.
If you had your timing right and you are now ready to serve the naan you can serve them just as they are or brush them with melted ghee or butter as butter naan.
If you aren't ready to serve immediately, reheat them for 5 minutes in a 170C oven and serve plain or brushed with ghee or butter.
These naan freeze very well for your next curry.
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