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Anyone have any luck making Naan in the oven?

I was going to try a rainhart recipe with a pizza stone.

Any pointers? tips?

thanks.

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  1. In the oven, on a pizza stone. That's how I do it. They'll puff up beautifully and just as they do it's about time to check them so they don't get too brown.

    ... place on hot baking stone.
    Should take about 2 -3 minutes to bake.
    Remove from oven, drizzle with melted butter.

    9 Replies
      1. re: lestblight

        I use several formulas for Naan. Here's one (Aloo Naan) that I like very much

        http://www.youtube.com/watch?v=MAes6v...

        These naan and garlic naan are very good - I just change the way they're cooked by using the baking stone in the oven approach. I preheat the stone to about 425 degrees. Depending on your stone it may need to be a bit cooler or hotter, but somewhere between 375 and 450.

        http://www.indianfoodsite.com/breads_...

        1. re: todao

          I had good success with manjula's plain naan from you tube. (same cook as todao's rec on Aloo Naan)

      2. re: todao

        I've done the same and it works well but I do prefer it on the grill. I don't drizzle melted butter, though it sounds really good.

        1. re: chowser

          what kind of grill? gas? charcoal? high fire? what cooking surface do you use a stone, cast iron or rack or something else?

          1. re: qianning

            You can do them straight on the grill, in a cast iron, on a stone and in the oven on a cookie sheet . The important thing is a hot oven or that your fire is hot and steady (like with a nice bed of coals) The pan or stone or grill - whatever you cook on should be very hot as well. Put a bit of oil down and slap the bread right on.

            1. re: qianning

              Straight on the grill--you get the nice grill marks, and it's hotter than the oven.

              1. re: chowser

                I would never have thought of the grill, but it makes perfect sense, thanks for the tip.

          2. re: todao

            I crank my oven up to as high as it goes and put it on a hot baking stone as well. I highly recommend the naan recipe from "The Curry Secret - Indian Restaurant Cookery At Home," by Kris Dhillon.

            1. re: blue room

              thanks for the input.

              I was looking at the reinhart recipe. and he uses bread flour as opposed to AP.

              Anyone know why .. if the point is a more tender bread?

              1. re: lestblight

                I've tried both. More stretch from the BF. More fluff from the AP. So it comes down to personal preference. Think it also depends on the enrichments. There are lots of different recipes/proportions out there. I haven't found my "ideal" yet.

            2. I've made it in the oven and it's turned out great. I used the recipe from Curry Leaves and Mangoes. I can post the recipe if you're interested.

              5 Replies
                1. re: lestblight

                  Home-Style Tandoor Naan
                  (based on the recipe from Mangoes & Curry Leaves)

                  2 c lukewarm water
                  1 tsp yeast
                  1 c milk
                  5-6 c flour
                  1 Tbs plus 1/2 tsp salt
                  2 Tbs butter, melted

                  Mix 1/2 c water and yeast together.

                  In a saucepan or microwave, heat the milk to lukewarm. Then add the remaining 1.5 c of water and pour into a large bowl. Add in the yeast mixture, and then stir in 2 c flour. Sprinkle in the salt, and then add 1/2 c of flour at a time til you have a soft dough.

                  On a floured counter, knead the dough for 4-5 min., adding enough flour to keep the dough from sticking. Place the dough in a well-oil/greased bowl, cover and let rise for 3 hours, til doubled (or 1.5 hours if you're impatient.)

                  Preheat the oven to 500 degrees and place a rack in the upper third of the oven. Turn the dough out onto a well-floured counter and cut it in half; set one half aside while you work with the other half. Cut that half into four equal pieces and shape each piece into a ball. Brush the balls with melted butter, and then let stand for 25 min. Repeat this process with the second half of the dough just before the 25 min. is up.

                  Dust a baking sheet with flour or cornmeal. Working with one ball of dough at a time, stretch one piece out til it is 6-7 inches in diameter. Then set it aside and start on the next ball of dough (this gives the first piece a chance to relax, so you can then stretch it further.) Go back to the first piece and stretch it with your fingers, so in the end it is about 8 x 9 inches.

                  Put the shaped dough onto the baking sheet and bake for 5-6 minutes, til light golden spots appear on top of the bread. Remove from the oven and wrap in a tea towel to keep warm, stacking the others on top as they finish. Brush them with butter, if desired, when the come out of the oven for added flavor.

                   
                2. re: Chocolatechipkt

                  Hi,
                  I would like to try the recipe you posted for the naan. What kind of flour do you use? Atta flour or all-purpose?

                    1. re: Chocolatechipkt

                      thanks, great website, looking forward to learning lots.

                3. I use Madhur Jaffrey's recipe: http://www.culinate.com/books/collect... (I leave out the optional egg).

                  This calls for putting a baking sheet in a blazing hot oven, and finishing it under the broiler. It's worked well for me.

                  I also amend the recipe by melting a little butter on the stove, and while it is on a very low temperature, warming through some garlic and parsley or cilantro- I then brush this over the top.

                  2 Replies
                  1. re: erin_grogan

                    thank you! I'll check it out. Have made chapati, but not naan.

                    1. re: erin_grogan

                      I've used this recipe & method as well with excellent results.

                      But since I recently bought a nice large pizza stone, I plan on experimenting with recipes utilizing that as well. Love naan!!

                    2. I have had great success with the recipe from Artisan Bread in Five Minutes a Day. It uses a pizza stone and has the over set very high. Everyone loved it!

                      1. Cook's Illustrated recently tested several techniques and found that a cast-iron skillet on the stovetop turned out superior results to grilling and a pizza stone in the oven.

                        1 Reply
                        1. re: 1POINT21GW

                          This is how I do it with ABin5 dough and ghee. Turns out well without heating up the oven.

                        2. I followed a suggestion years ago to cook them in the oven on the highest heat and to put a cast iron griddle in to make a blistering heat. I didn't have a griddle so I put my cast iron skillet in upside down so the surface is flat. Works very well. My pizza stone came with instructions that said not to use it on broil, so I was worried it would crack. The cast iron worked great.

                          1. I have used the recipe from Joy of Cooking and used a well preheated pizza stone and it worked great in the oven. The recipe calls for regular yeast but it should read instant yeast, since it puts it directly into the flour. I tried both and instant is better in this recipe.