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Naan, the popular Indian flatbread, has won the hearts and taste buds of people all over the world. Its soft, chewy texture and excellent flavor make it an ideal complement to curries, kebabs, and other dishes. While you can prepare naan on the stovetop or in a regular oven, there’s something unique about baking it in a traditional clay oven called a tandoor.
To make excellent naan in a clay oven, start by preparing a soft dough using flour, yogurt, and other ingredients. Next, heat the oven using charcoal or wood. Form the dough into ovals and place them against the inside of the oven’s wall. Before serving with your favorite side dishes, cook it until it puffs and chars. Experiment with different toppings to boost flavor and get a true sense of naan.
In this article, we’ll walk you through the process of baking naan bread in a clay oven so you can get that real taste and texture.
7 Steps to Use a Clay Oven for Baking Naan Breads:
These are the seven most typical stages to completing the work quickly. Let’s take a quick look.
Step 1: Make the Dough for Baking Naan Breads
It would help if you first prepared the dough before you can begin baking naan in a clay oven. Here’s how it’s done:
Ingredients:
- 2 cups regular flour
- 1 cup of yogurt
- One teaspoon of sugar, one teaspoon of salt
- 1 tsp. baking powder
- 2 tbsp. oil (or ghee)
- Warm water (as required)
- Combine the flour, sugar, salt, and baking powder in a mixing basin.
- Mix in the yogurt and oil/ghee well.
- While kneading the dough, gradually add warm water until it becomes soft and elastic.
- Cover the dough with a moist towel and set it aside for 2-3 hours to rise.
Step 2: Get the Clay Oven Ready for Baking Naan Breads
Follow these procedures to prepare your clay oven for baking:
- Light a charcoal or wood fire in the clay oven. Allow it to burn until the oven walls turn white, indicating that it is hot enough to bake.
- Clean the inside of the oven with a long metal skewer or tandoor brush to remove any ash or dirt.
Step 3: Shaping and Baking the Naan
Now, it’s time to shape and bake the naan bread:
- Divide the rested dough into golf-ball-sized pieces.
- Roll each part into a 1/4-inch-thick oval or teardrop shape.
- Wet your hands and push the rolled naan lightly on the inside wall of the clay oven. It should stick to the warm surface.
- Allow the naan to bake for 2-3 minutes or until it swells up and starts to look burnt.
- Remove the naan from the clay oven using tongs or a skewer.
Step 4: Serving and Enjoying
When the naan breads are done, serve them warm with your favorite curries or dips. The smoky, slightly crunchy skin and soft inside will delight your taste senses.
Step 5: Repeat the Process
Continue the piecing and cooking process with the remaining dough sections to make additional naan. Maintain a constant fire within the clay oven for uniform cooking.
Step 6: Adjust Cooking Time for Baking Naan Breads
You may need to vary the cooking time for each naan depending on the heat of the clay oven. Keep a tight check on them to prevent them from overcooking.
Step 7: Play with Toppings
To add flavor and texture to your naan, experiment with toppings such as garlic, herbs, or seeds before baking.
FAQ’s
Can I bake naan in a conventional oven instead of a clay oven?
While a clay oven provides a distinct flavor and texture, a normal oven warmed to its maximum temperature would suffice. It will not, however, reproduce the smoky, burnt flavor of a clay oven.
Is it necessary to use yogurt in the naan dough?
Yes, yogurt contributes to the softness and tangy taste of the naan. It also helps with leavening, so the naan rises and becomes airy.
Can I make naan with whole wheat flour instead of all-purpose flour?
You can use whole wheat flour for a healthier option, but the texture and flavor may change. It will be heavier and more nutty in taste.
How can I tell when the clay oven is hot enough to bake?
When the inner walls of the clay oven turn white, it is ready. This means it reached the high temperatures required for baking naan.
Can I bake naan in a gas tandoor?
Yes, a gas tandoor is a practical solution. It produces a more steady heat and is easier to regulate, making it ideal for baking naan at home.
What is the appropriate thickness for naan dough rolling?
Roll out the dough to a thickness of approximately 1/4 inch. When placed in the clay oven, this guarantees that the naan cooks evenly and puffs out attractively.
How can I keep the naan from clinging to the wall of the clay oven?
Wet your hands before pushing the rolled naan onto the inside wall of the oven. It will assist it in adhering without sticking.
Is it possible to freeze the naan dough for later use?
Yes, naan dough can be frozen in portions. Thaw the dough and allow it to come to room temperature before rolling and baking as needed.
What are some traditional naan toppings to try?
Before baking, try adding minced garlic, chopped cilantro, or nigella seeds to the naan. These toppings enhance the flavor and scent of the bread.
Is it safe to reheat leftover naan?
Yes, you may reheat naan in a hot, dry pan or covered in foil in the oven. It will aid in the preservation of its softness and freshness.
Conclusion:
Baking naan pieces of bread in a clay oven may appear to be a difficult undertaking, but with proper preparation and skill, it can be a gratifying culinary journey. The peculiar flavor and texture that a tandoor produces are well worth the effort.
So, the next time you want to make the ideal naan to go with your Indian meal, try utilizing a clay oven and enjoying the wonderful rewards of your effort. Good luck with your baking!
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