Naan from an Indian restaurant is cooked in a Tandoor. Naan in your kitchen is not. Do they taste the same? No. Does homemade naan still taste awesome? Yes. It is the perfect flat bread accompaniment to your favorite homemade Indian food.
Homemade Naan adapted from Crust and Crumb
- 2 cups water
- 2 cups bread flour
- 1/3 teaspoon instant yeast
Stir ingredients together and allow to sit out for about 4 hours. Refrigerate overnight. Get out of the fridge about an hour or so before you want to make your final dough.
- 3 1/2 cups bread flour
- 2 teaspoons salt
- 1 teaspoon instant yeast
- 4 tablespoons olive oil
- 1/2 cup water
- 2 tablespoons buttermilk powder
- 2 cups poolish
- about 1 cup of water
In a clean bowl, put the poolish, flour, salt, yeast, and olive oil. In a separate smaller bowl, mix together buttermilk powder and water. Add to the flour mixture. Stir together. Add in water slowly until a dough forms. Turn out on a floured surface and knead or knead with dough hook for about 10 minutes. Cover and allow to raise for about 45 minutes.
After the first raise, turn out onto a floured surface and divide into 8-10 pieces. Cover and allow to raise for another 45 minutes.
Roll pieces out until very thin. If the dough gets stretchy when you roll it, allow it to rest for 10 minutes or so. Preheat oven as hot as it will go, mine will only go to 500 degrees Fahrenheit. Preheat oven with baking stone inside to heat the stone as well. When the oven is good and hot, toss the thinly rolled pieces of dough onto the hot stone. Bake for about 3 minutes. Flip naan over and bake other side for another 3 minutes. Repeat with any remaining pieces
Eat immediately, or wrap in a warm towel. The naan tends to get stiff as it gets colder and older.