Oven Naan
True naan requires a super-hot tandoor oven. But you can make a decent approximation using your normal oven broiler. Our garlic butter topping takes it to the next level. Plaintext version.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp yeast (one packet)
- 1 cup milk (optional)
- 1/2 tsp sugar
- Non-stick oil spray
- 2 tbsp butter
- Pickled diced garlic
- salt
Preparation
Slightly warm the milk (don't boil) and mix with yeast and sugar in a large bowl. Sift in the flour gradually, stirring as you go. As the dough gets thick, add a little bit of warm water to keep it at a soft and sticky consistency. Set the dough aside in a warm location and let it rise for at least 20 minutes.
Thoroughly oil a baking sheet. When the dough has risen, punch it down and separate into balls approximately 1 cup each. Put these on the oiled baking sheet, with ample space between them. Set this aside to rise for another 20 minutes or so.
Preheat the oven/broiler to the highest possible temperature. If your broiler is in the regular oven compartment, raise the rack to the highest level, right next to the flames.
Each ball of dough is going to become one piece of naan. To do that, first oil a second baking sheet. Sprinkle flour on one of the dough balls so that you can handle it without it sticking to you too much. Flatten it into a thin layer on the second baking sheet. Using your hands, scoop a wet blob (approximately 1 tbsp) of pickled diced garlic onto the dough, and carefully spread it across the whole surface. If there is plenty of liquid mixed into the garlic, it will spread out easily.
Now, put this baking sheet in the oven under the broiler. Watch it carefully. After a minute or two the surface will become golden brown, and within ten second or so it will start to burn. Before it does, take it out and flip it over. Put it back in for another minute or two until the other side is also golden brown. Remove from the oven.
Now, melt the butter in a glass and use a brush to thinly apply it to the whole surface of the naan, on the same side as the garlic. While the butter is still melted, sprinkle a small amount of salt on.
Repeat this procedure for each piece of naan.
Serving
Each fresh and hot; it unfortunately doesn't keep very well as leftovers, although microwaving a refrigerated piece for ten seconds will restore its softness temporarily.
This is great with any indian dish; see our recipes for Chicken Tikka Masala, Muttar Paneer, or Indian Pizza!
