Easy Homemade Naan on a Baking Steel
frombakingsteel.combakingsteel.com/blogs/recipes/perfect-naan-bread-recipe
Restaurant-quality homemade naan in your home oven. Wet, sticky, no-knead dough baked on a Baking Steel for charred, blistered, tandoor-style results.
Ingredients
Instructions
Sprinkle yeast over lukewarm water. Sprinkle sugar over top. Let stand 5-10 minutes until foamy. If using instant yeast, skip this step and combine all wet ingredients, then all dry, then mix together.
Whisk olive oil and buttermilk into the yeast mixture. Add flour and salt. Mix until combined. The dough will be wet and sticky.
Cover bowl with a damp towel or plastic wrap. Let rise in a warm spot for 1-2 hours, until doubled.
Place Baking Steel on the middle rack and preheat oven to 550°F at least 45 minutes before baking.
Turn dough onto a floured surface. Divide into 4 equal sections. Shape each into a loose ball. Let rest 20 minutes.
Stretch each ball by hand into an oval about 8 inches long. Transfer to a parchment-lined peel. Wet fingers and lightly brush water across the surface of the dough.
Slide the naan with parchment onto the steel. Bake 2 minutes, flip with tongs, bake 1 minute more.
Brush with melted butter. Sprinkle with flaky sea salt. Eat immediately.
Nutrition
- Calories
- 317 cal
- Serving Size
- 1 naan
- Fat Content
- 5 g
