Making my own homemade naan is my dream. I have attempted it for many times, with different recipes I found online. Typically, the online recipes often call for little kneading and quick rising. They usually turn out to be very crumbly, i.e. unstretchy unlike the naans I get from indian restaurants. The taste is dull too without seasoning.
So I decided to use my pizza technique to make naan. I give it a 40 minute kneading until the gluten mesh can be seen when stretched and very elastic, and then I let it rise in the fridge for 18 hours (well, I always intend for 24 hours but always comes short). I will shape them by hand using, again, pizza technique.
I fire up my oven to 500 degrees with a pizza stone in it. Then after the preheating is done, I turn it to broil and let it broil the stone for another 20 minutes while I shape my first naan. Then I place the thin naan on the pizza stone and let it get broiled for about 3 minutes. I don't know if I let it broil longer will it dry up? I didn't try.
Following is the picture of that batch of naan. Please excuse the quality of the photo since I was in a hurry cooking. It tasted great actually, there's stretchiness, the tang of the dough as well as yogurt, and the slightly toasted brown spots are extremely delicious, and I wish there was more of those! The problem is that my broiler doesn't stay on when the door is open, it will cut off until I close the door. So there's no way I can let it stay on when a naan is in it, unless I start the broiling from a cold oven, which will probably only give me a few naans.
I also have seen the cast iron skillet method of cooking naan, but I dont' think it will generate big enough blisters, or if it does generate blisters, the blistered side will not cook evenly when flipped over. I just don't like this idea lol.
Has anyone else had successful experience with home-oven-baked naan?
So I decided to use my pizza technique to make naan. I give it a 40 minute kneading until the gluten mesh can be seen when stretched and very elastic, and then I let it rise in the fridge for 18 hours (well, I always intend for 24 hours but always comes short). I will shape them by hand using, again, pizza technique.
I fire up my oven to 500 degrees with a pizza stone in it. Then after the preheating is done, I turn it to broil and let it broil the stone for another 20 minutes while I shape my first naan. Then I place the thin naan on the pizza stone and let it get broiled for about 3 minutes. I don't know if I let it broil longer will it dry up? I didn't try.
Following is the picture of that batch of naan. Please excuse the quality of the photo since I was in a hurry cooking. It tasted great actually, there's stretchiness, the tang of the dough as well as yogurt, and the slightly toasted brown spots are extremely delicious, and I wish there was more of those! The problem is that my broiler doesn't stay on when the door is open, it will cut off until I close the door. So there's no way I can let it stay on when a naan is in it, unless I start the broiling from a cold oven, which will probably only give me a few naans.
I also have seen the cast iron skillet method of cooking naan, but I dont' think it will generate big enough blisters, or if it does generate blisters, the blistered side will not cook evenly when flipped over. I just don't like this idea lol.
Has anyone else had successful experience with home-oven-baked naan?
