200g pizza ‘00’ flour (or plain flour, but something with a bit higher protein is better, this was 11%)
1/2 packet (2.5g) instant yeast (or 5g if you in a hurry or it is cold in the house)
1 tsp salt
1/2 tsp baking powder
75g kefir (or plain yoghurt, if it is v solid add a little water)
50ml lukewarm water
1 tblsp milk powder
15g soft butter
Make dough by putting everything together and kneading for 10 mins. It should be not too soft and sticky, fairly easy to handle and stretch well.
Cover and leave to rise until doubled in size (about an hour when in warm room)
Form in to 4 balls by tucking the sides under and gently rolling under your hand, and put in oiled tray covered to rise again (about another hour)
When doubled in size, shape by hand by stretching the dough until most of it is approx 1/2 cm thick. The thinest bits will be almost see through and there may be thicker bits.
Cook the first one you did first so they all get a bit of a chance to rise again a little
Cook (in oven, in frying pan, on bbq)
I cooked it on my cadac bbq on the pizza stone.
You can do very similar in a dry iron frying pan, but I find this doesn’t work well on our induction hob as it keeps turning itself off when it thinks it is too hot. I guess the pizza stone is about 250°C, I wet the naan on one side before slapping it on, a bit like they do in the tandoor and put a lid over it for a few mins, once cooked it peels off fairly easily and I flip it over to cook the top side. You could try a pizza stone or iron pan in the oven too, maybe with a little splash of water at bottom of oven as steam helps the initial rise…
Next up I’m going to try it in the roccbox. The last time I tried that I had problems with it puffing up like pitta with just one large bubble (great if you want pitta!). But I’m hoping this has been solved with a dryer dough, the knocking back and the hand shaping… we will see!
