What To Know
- While traditionally cooked in a tandoor oven, you can recreate this delectable bread in the comfort of your own kitchen using a convection oven.
- Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Wrap the naan in aluminum foil or a plastic bag and store it at room temperature for up to 2 days.
Naan, the iconic flatbread from the Indian subcontinent, is renowned for its soft, fluffy texture and smoky aroma. While traditionally cooked in a tandoor oven, you can recreate this delectable bread in the comfort of your own kitchen using a convection oven. Here’s a comprehensive guide to help you achieve naan perfection:
Ingredients
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) active dry yeast
- 1 teaspoon (5g) sugar
- 1 teaspoon (5g) salt
- 1 cup (240ml) warm water (105-115°F / 40-46°C)
- 2 tablespoons (30ml) vegetable oil, plus more for greasing
Instructions
1. Activate the Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes, or until foamy.
2. Make the Dough: In a large bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture. Use a wooden spoon or your hands to form a dough.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Punch Down the Dough: Punch down the dough to release the air bubbles.
6. Divide and Shape: Divide the dough into 8-10 equal pieces. Roll out each piece into a 6-8 inch (15-20cm) circle.
7. Cook in Convection Oven: Preheat your convection oven to 450°F (230°C). Brush the naan with vegetable oil and place them on a baking sheet lined with parchment paper. Bake for 3-5 minutes per side, or until golden brown and slightly puffed up.
8. Serve Warm: Serve the naan immediately with your favorite curries, dips, or grilled meats.
Tips for Perfect Naan
- Use a convection oven: The circulating hot air in a convection oven helps create the characteristic smoky flavor and crispy texture of naan.
- Preheat the oven: A well-preheated oven is essential for achieving the desired puffiness.
- Roll out the naan thinly: This will ensure even cooking and prevent the bread from becoming dense.
- Cook at a high temperature: The high heat helps the naan cook quickly and develops the smoky flavor.
- Brush with oil: Brushing the naan with oil before baking adds flavor and prevents it from sticking to the baking sheet.
- Flip frequently: Flipping the naan during baking ensures even browning.
- Serve immediately: Naan is best enjoyed when served warm and fresh.
Variations
- Garlic Naan: Add minced garlic and cilantro to the dough before kneading.
- Butter Naan: Brush the naan with melted butter after baking.
- Cheese Naan: Sprinkle grated cheese on the naan before baking.
- Keema Naan: Fill the naan with a spiced ground meat mixture.
FAQs
Q: Can I use bread flour instead of all-purpose flour?
A: Yes, bread flour has a higher protein content, which can result in a chewier naan.
Q: What if I don’t have a convection oven?
A: You can still make naan in a regular oven, but it may not have the same smoky flavor. Preheat the oven to 500°F (260°C) and bake the naan for 5-7 minutes per side.
Q: How do I store leftover naan?
A: Wrap the naan in aluminum foil or a plastic bag and store it at room temperature for up to 2 days. You can also freeze the naan for up to 2 months. Thaw and reheat before serving.
