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Naan
Yogurt naan for the pizza oven. Everything scales from a single naan — 100g of flour and a dough ball of about 180g.
How many naans?
Naans
2
Ingredients
| Ingredient | Baker's | Amount |
|---|---|---|
| Bread flour | 100% | 200g |
| Plain yogurt, full-fat | 30% | 60g |
| Lukewarm water | 40% | 80g |
| Salt | 1.5% | 3g |
| Sugar | 1.5% | 3g |
| Instant yeast | 1% | 2g |
| Melted ghee, butter or neutral oil | 5% | 10g |
Making the dough
- Stir the yeast and sugar into the warm water, then mix in the yogurt and melted fat.
- Add the flour and salt and bring it together into a shaggy dough.
- Knead for 6–8 minutes until it's smooth and slightly tacky. Bread flour needs a bit more work than plain flour to relax.
- Cover and leave somewhere warm for 1½–2 hours, until roughly doubled.
Shaping
- Divide the dough into 2 balls of about 180g and rest them, covered, for 15–20 minutes so the gluten relaxes.
- Stretch or roll each one into a teardrop or oval about 5mm thick and roughly 20–25cm long.
- If you want nigella seeds or chopped garlic, press them into the top now.
Cooking in the pizza oven
- Launch one naan at a time. It should puff within about 30 seconds.
- Turn it once so it colours evenly, and pull it after 60–90 seconds, when it's blistered with a few charred spots.
- Brush with melted ghee or butter straight away and wrap in a clean tea towel while you cook the next one, which keeps them soft.