Ingredients
Equipment
Method
Naan Dough
- Add the flour, salt, yeast & sugar into the bowl of a stand mixer, whisk to combine then set to one side.
- Add the ghee (or butter) into a heatproof jug then melt in the microwave. Add the yogurt & milk into the ghee then whisk to combine.
- Next, pour the wet ingredients into the flour then use the dough hook to mix on a medium-low speed until you get a smooth dough. This will take around 5 minutes.
- Cover the bowl with clingfilm then leave to prove at room temperature until the dough has doubled in size. This will take 1-1½ hours.
- If you're using a pizza oven, preheat it to 450°c/842°f whilst your dough proves. Make sure to thoroughly saturate the pizza stone with heat.
Garlic Butter
- When the dough is almost ready, make the garlic butter. To do this, melt the ghee/butter in the microwave then stir in the grated garlic. Set this to one side until needed.
Shaping
- Once the dough has risen, knock it back then transfer to a lightly floured work surface.
- Use a bench scraper to divide the dough into 6 equal pieces then shape each piece into a ball. Leave to bench rest under a tea towel for 10 minutes.
- Each piece of dough should weigh around 100 grams.
- Next, use a rolling pin to roll a ball of dough into an oval that's roughly 8" long, 5" wide & 4mm thick. Then cook straight away, using one of the methods below.
Cooking - In A Pizza Oven
- If you're using a gas pizza oven, turn the flame down to low just before cooking the naan. You can turn the heat back up between batches if needed.
- Use a pizza peel to slide the rolled out naan into the oven then cook for 30 seconds - 1 minute until the naan has puffed up & started to turn golden brown. Then turn the naan 180° & cook for another 30 seconds until the top is a deep golden brown & lightly charred.
- Once cooked, transfer the naan to a plate then brush with the garlic butter & sprinkle with the chopped coriander.
Cooking - On The Stove
- Set a large frying pan over a medium-high heat then leave to heat up. Do this before you start rolling out the dough, so that the pan's really hot when you need to cook the naans.
- Add a rolled out naan into the pan then cook for 1-2 minutes until the underneath is a deep golden brown then flip the naan over a cook for another 1-2 minutes until the other side is golden brown as well.
- Once cooked, transfer the naan to a plate then brush with the garlic butter & sprinkle with the chopped coriander.
- Repeat the cooking process with the remaining dough, rolling out & cooking one naan at a time.
Notes
1. Flour - For this recipe, you'll need to use a strong white bread flour with a protein content between 12-14%. I use a Canadian white bread flour from Shipton Mill.
2. Ghee - Ghee is clarified butter & we're using it in the naan dough & for the garlic butter. If you haven't got any, regular unsalted butter will work as well.
3. Pizza Oven - I use a Gozney Arc Xl pizza oven but pretty much any type will work. It’s important to allow enough time for the stone in your pizza oven to heat up fully. I recommend preheating your oven 45 minutes – 1 hour before cooking. If you're using a gas pizza oven, turn the heat down to low to avoid burning the naan.
4. Yeast - This recipe uses instant yeast, which can be added directly into the flour. I wouldn't recommend using dried active yeast, as this needs to be activated in warm milk/water & we're adding ours in cold.
5. Garlic Butter - Feel free to brush your naan with plain ghee/butter if you don't want to flavour your's with garlic. Also, if you're not a fan of coriander, you could replace it with parsley or leave it out entirely.
6. Leftovers - Leftover naan will keep for 2-3 days when stored in an airtight container in the fridge. Naan can be reheated in a pan over a low heat, in the oven or in the microwave.
2. Ghee - Ghee is clarified butter & we're using it in the naan dough & for the garlic butter. If you haven't got any, regular unsalted butter will work as well.
3. Pizza Oven - I use a Gozney Arc Xl pizza oven but pretty much any type will work. It’s important to allow enough time for the stone in your pizza oven to heat up fully. I recommend preheating your oven 45 minutes – 1 hour before cooking. If you're using a gas pizza oven, turn the heat down to low to avoid burning the naan.
4. Yeast - This recipe uses instant yeast, which can be added directly into the flour. I wouldn't recommend using dried active yeast, as this needs to be activated in warm milk/water & we're adding ours in cold.
5. Garlic Butter - Feel free to brush your naan with plain ghee/butter if you don't want to flavour your's with garlic. Also, if you're not a fan of coriander, you could replace it with parsley or leave it out entirely.
6. Leftovers - Leftover naan will keep for 2-3 days when stored in an airtight container in the fridge. Naan can be reheated in a pan over a low heat, in the oven or in the microwave.