In India, naan is a staple; the word translates simply to "bread". Like lavash, naan is traditionally baked in a clay oven, which gives its crispy exterior and a fluffy interior. With the slightly charred exterior only the Baking Steel can provide, it's simple and fantastic.
The Baking Steel or Baking Steel Griddle allows you to attain restaurant-quality naan right on your stovetop. Make this naan and drizzle some olive oil on top for a simple snack that is second to none or serve it with cheese as an appetizer. There's nothing better.
RECIPE (makes eight 6-inch Naan)
- 480 grams AP flour
- 65 grams whole wheat flour
- 16 grams salt
- 12 grams sugar
- 8 grams baking powder
- 4 gram baking soda
- 2 grams active dry yeast
- 1 cup buttermilk, at room temp or above
- 245 grams full fat yogurt
- melted butter for brushing or other herbs and spices
- In a large bowl, whisk together all of the dry ingredients.
- In a separate bowl, combine buttermilk and yogurt. Mix in the dry ingredients with a wooden spoon/spatula until combined, then pour onto floured surface and knead until dough is smooth and forms a ball. Cover with damp cloth or plastic wrap and let rise util doubled in size (about 4-6 hours)
- Place your Baking Steel or Baking Steel Griddle on your stove top and pre-heat it to about 350/375 degrees or about medium heat for 10 minutes.
- With the rise dough, punch it down and and cut into 8 triangles. Re-ball each dough. See Video Below.
- With flour and a rolling pin, roll each dough into an 6-7" round oval, about 1/4" thick.
- Brush each side of the naan with butter and place on Baking Steel. Let cook for about a minute on each side or until desired color is achieved.
- As you remove them, place in clean kitchen towel/linen to keep soft - OR- store in airtight container at room temp for 3-5 days of freeze for up to 1 month.