Some pan fried squash on the side.
I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!
We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.
Some pan fried squash on the side.
I love making naan in my pizza oven. Especially since I don’t make nearly as much pizza now that I don’t eat cheese!
We use extra firm tofu instead of paneer, and it’s texture is actually pretty perfect for it.
311g flour (I split it 50:50, King Arthur bread flour and whole wheat.)
4g instant yeast
13g sugar
7g salt
270g soy milk (you can use any combination of plant milk and plant yogurt. I always have soy milk on hand, so that’s what I’ve gravitated towards)
Mix everything together (I use a stand mixer)
Let rest at room temp till doubled (2-4 hours depending on the temp of your room)
Dump it out on a floured surface, cut into chunks* (the above amounts I usually end up with 12 pieces)
Press the chunks flat, and cover.
Let those chunks rise for another 2-4 hours.
Preheat your pizza oven to max temp (900f)
Flour the chunks, and flatten them THIN!
Put 1-2 chunks on pizza peel, toss into oven for 30-60 seconds, flipping after they puff up.
*normally I split the big dough ball into 3 pieces. Refrigerate 2 of them, and only make one into chunks. That way I can have fresh baked naan for 3 days while we eat all the curry.
So awesome! Thanks!
This deserves it’s own post!