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Last week we made naan for the first time, and I'm happy to say it was a success! I adapted the recipe below from Aarti Sequeira's recipe on FoodNetwork.com, with only a few minor changes. Here's a quick rundown of our process...
The first thing we did was fire up the oven - it takes an hour or so for the dome to reach 450 F. Next, (while the oven was heating up) we made the dough, covered the bowl with plastic wrap, placed it just outside of the oven, and let it rise for 2 hours.
Once the dome reached the appropriate temperature and the dough was ready to be rolled out, we pushed the fire off to the side, just as we would if we were cooking pizza.
Next, we rolled out the dough...be aware that rolling out the dough can be a bit challenging since the dough is so sticky, but just remember to flour your counter top and rolling pin, and do not apply too much pressure!
Finally, we placed the dough in the oven and watched it bubble up! Once it develops a nice light char, flip it over with your turn peel, allow it to cook for a few more seconds, and pull it out of the oven! We brushed ours with clarified butter and sprinkled on a small amount of sea salt - delicious!
*This recipe was adapted from: http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html#communityReviews
Tried this recipe to make my first ever naan in a pizza oven and it worked out really good. Thanks
Antoine, good recipe except that I would never roll this dough out, just drape it over the back of your hands like a pizza dough and stretch it out. The teardrop shape comes from placing the dough on a small pillow that is traditionally used to load a tandoor and as the walls are vertical the dough naturally stretches when loaded. Have you tried slapping the dough onto the dome of the wood fired oven? easy to make a little cushion out of linen or buy one online….I’m doing a job for a Punjabi family and am going to try this next week :)