Naan Bread

Ingredients

1.5 dl warm water 1 package active dry yeast 1 teaspoon sugar 1 teaspoon salt 1-2 dl yoghurt 300g all-purpose flour 200g butter 3 cloves garlic Parsley

Preparation

1 Stir together warm water, yeast, and sugar. Wait 5-10 minutes until the mixture becomes foamy. 2 Combine the yeast mixture with yogurt, flour, and salt in a stand mixer. Mix on low speed until just combined. 3 Knead the dough until it becomes smooth, about 5-7 minutes. Let it rise until it doubles in size. 4 Punch down the risen dough. Divide into 8 equal pieces and shape them into balls. Let the dough balls prove again for 20 minutes. 5 On a lightly floured surface, roll each ball into roughly 20 cm long ovals. Optional: Spray or brush them with some oil. 6 Preheat your tray or pizza stone at 250°C for at least 20 minutes. Bake the naan on the backside of your Imperial grill tray or on a pizza stone. Bake each side for 1-2 minutes, flipping the bread after about a minute.

Baking steps in Invoq oven

Insert tray

Preheat – 250°C – 20 minutes

Convection - 240°C - 50% fan speed – open exhaust

Flip the bread after about a minute. A total baking time of 2-3 minutes

Recommended

webshop_Eterna combi sheet for pizza grilling 11 GN

Chef's tips

Serves well with an Indian curry.
Alternative version with an Italian flair can easily be achieved by introducing classic herbs like fresh basil, fresh rosemary, and dried oregano.
For an extra spicy kick, add red chili flakes.

Sébastien Monjoin

Sales & Culinary Support

Naan Bread

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