Naan Bread for an Ooni Koda Pizza Oven
Perfect naan bread made in the Ooni Koda pizza oven. Light, chewy and absolutely perfect, this naan bread bakes up in a minute's time and will be the star of your dinner.
Ingredients
- 1 cup warm water (temperature of baby's bathwater) 8 oz
- 1 Tablespoon instant yeast
- 2 teaspoons granulated sugar
- 1.5 teaspoons salt
- 1 cup plain yogurt 9.5 oz (see recipe notes)
- 2 Tablespoons olive oil or other neutral flavored oil
- 4.5-5 cups bread flour 27.5 oz (see recipe notes)
- 6 Tablespoons melted butter salted or unsalted
- a bunch of fresh herbs if desired
Instructions
- To a stand mixer add warm water (100ºF), instant yeast and sugar. Let sit for a minute until the instant yeast smells and bubbles just a bit.
- Add the salt, plain yogurt and olive oil to the mixer. Turn the mixer on and add the flour a cup at a time until the dough starts to pull away from the sides of the bowl. It should be tacky to the touch but not overly sticky.
- Mix the dough in a stand mixer for 10 minutes to develop the gluten in the dough. Add a bit more flour as needed.
- Transfer the dough to a lightly oiled container. Cover and let rise until doubled or tripled (about 1-2 hours).
- Once dough has risen, turn out onto the counter and cut into 12 equal pieces. Roll each piece into a tight ball and set on a baking sheet.
- Cover and refrigerate the dough balls on the baking sheet for 1 hour or up to 24 hours before baking. Cold dough is easier to shape for the Ooni pizza oven. A longer time in the refrigerator deepens the flavor of the naan bread.
- Preheat a Ooni Koda Pizza oven for 20-30 minutes on high.
- Once your oven is pre-heated, take the dough out of the fridge. Using a rolling pin, roll the dough into a small circle. Use your hands and fingers to stretch the dough out into a larger circle without breaking the bread. Repeat this process with all of the dough balls.
- Place a piece of naan dough on a wooden cutting board. Using a quick motion, toss the naan bread from the cutting board into the pizza oven. Watch carefully as the naan bread bakes. Each piece should take about 1 minute.
- The naan is ready when it puffs up and is a little charred on the outside. Use a pizza peel to take the naan out of the oven. The Ooni Koda 16 can bake at least two pieces of naan at a time (it could probably hold four pieces if you can get them all out in time without burning!).
- Once the naan is out of the oven, slather each piece with melted butter and sprinkle with herbs if desired. Enjoy!
Notes
Yogurt: This recipe works best with regular, plain yogurt. Greek yogurt can work but may require a little less flour because the Greek yogurt is thicker. You can substitute sour cream for yogurt in a pinch.
Bread Flour: Bread flour works best in this recipe because of the higher protein content. If you don't have bread flour, you can substitute all purpose flour and add a Tablespoon of vital wheat gluten to increase the protein content of your all purpose flour. This will give the naan bread more chew. In a pinch you can substitute with all purpose flour, though it really is worth picking up a bag of bread flour at the store for this naan bread.
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