Pizza Stone Naan
Thin, buttery, and charred homemade naan cooked under a broiler on a pizza stone, perfect for recreating the flavors of tandoori oven naan at home.
Equipment
Ingredients
Instructions
- Combine the yeast and warm water then let sit for about 10 minutes, or until the top of the water is frothy.
- In a separate bowl, whisk together the flour, salt, and sugar.
- Mix together the olive oil and yogurt with the flour mixture until a crumbly dough forms.
- Add the yeast and water mixture to the dough and knead until a firm dough comes together.
- Place the dough in a greased bowl and cover with plastic wrap and a dark towel. Place the bowl in a warm place for 3-4 hours, or until the dough has doubled in size.
- Preheat the pizza stone on the top shelf of the oven under the broiler on high for 30 minutes.
- Dust a working surface with flour. Place the sticky risen dough onto the surface and knead until a ball forms. Let it rest for another 30 minutes before punching down and splitting the dough into 8 equal-sized balls.
- Roll out each dough ball on a floured surface, then place them onto the pizza stone under the broiler.
- Keep a close eye on the naan for 3-4 minutes, or until the naan is bubbly and golden brown on top.
- Remove the naan from the oven and brush with melted ghee. Serve right away with a side of chicken biryani and momos. Enjoy!
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