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.

  • Nimrod@lemm.eeOP
    3·
    5 months ago

    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.