Indian bread made in regular oven.
Indian bread made in regular oven. Traditionally, this bread is baked with the help of a clay oven (tandori) where you press the dough on the wall, but at home you have to settle for a regular oven, which works really well. Naan bread is often used to scoop up curry directly from the plate.
This variant is brushed with garlic butter and the dough also contains garlic, but it is of course possible to exclude the garlic if desired. Personally, I love garlic so for me it is necessary to include.
At home, you can make this bread with the help of an ovenproof frying pan (eg cast iron) and an oven with grill elements. It is also possible to use a baking stone or pizza steel with good results. In the video I use both of these methods and think that the results are similar. As the pizza stone has a larger surface area, it should be able to produce more than 2 loaves at the same time, but otherwise it is largely the same process. I have seen other methods where you make sure that the bread gets stuck in the frying pan and then you turn the pan upside down to burn the top of the bread using the stove flame - this of course only works if you have a gas stove. You could also use a smaller gas burner on the top of the bread instead of putting the hot frying pan in the oven. However, I have not tested either of the last 2 methods so I do not know how well these work.
I think these breads are significantly better than the ones you can buy in the store and it does not take much effort. It is excellent to freeze the bread after it has cooled and then heat it up for a few minutes in the oven the next time you serve an Indian buffet.
If you are wondering why I use weight as the primary way to measure ingredients (instead of volume), I have written a short article about it.
|Energy||2498.62 kcal||312.33 kcal||271 kcal|
|Carbohydrates||365.76 g||45.72 g||39.67 g|
|Fat||98.1 g||12.26 g||10.64 g|
|Protein||46.84 g||5.85 g||5.08 g|
|Sugar||18.07 g||2.26 g||1.96 g|
|Salt||10.6 g||1.33 g||1.15 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- In a food processor with doug hook (or similar) - add room temperature water, sugar and yeast. Leave it for about 10 minutes.
- Add milk, youghurt and oil. Start the food processor at low speed and add salt and flour. Run the food processor until the dough is smooth (about 10 minutes).
- Add half of the pressed garlic at the end so it is devided evenly through the dough. This dough is a bit sticky - exactly what we are after.
- Cover with a towel and allow it to proof for 60-90 minutes. The dough will roughly double in size.
- Divide the dough into 8 balls. They should be about 100g a peice. The dough is a bit sticky so you will probably need a bit extra flour for this.
- Put the balls on some baking paper, cover with clear film and leave it for 15 minutes.
- Start the oven - 250 degrees celsius with grill.
- Melt the butter in a small pot. Add the rest of the garlic and the chopped coriander. Reduce the heat to as low as possible and keep ready for when the naan comes out of the oven.
- Put the cast iron skillet on the stove and put it on medium/high heat.
- Grab one of the dough balls and create a rough oval shape. Put the dough in the now warm skillet and leave it for about 30 seconds. The time here is really dependant on what equipment is being used so make sure to experiment with the time until you are satisfied with the results.
- Transfer the skillet into the oven - directly under the grill. Leave it until the bread has got a good color.
- Remove the pan from the oven, brush with the garlic butter - done!
- Eat immidiatly, save in refrigerator for max 2 days or freeze.