Naan Bread, Ooni Pizza Oven

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Pre-Notes

Remember to allow time for the dough to chill.

Ingredients

1. 1 cup warm water (115 °F) 8 oz
2. 1 T instant yeast
3. 2 t sugar
4. 1.5 t salt
5. 1 c plain yogurt 9.5 oz
6. 2 T olive oil or other neutral flavored oil
7. 4.5-5 c bread flour, 540-600 g
8. 6 T melted butter salted or unsalted

Instructions

1. To a stand mixer add warm water, instant yeast and sugar. Let sit for a minute until the instant yeast smells and bubbles just a bit.
2. Add the salt, plain yogurt and olive oil to the mixer.
3. 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.
4. Mix the dough in a stand mixer for 10 minutes to develop the gluten in the dough. Add a bit more flour as needed.
5. Transfer the dough to a lightly oiled container. Cover and let rise until doubled or tripled (about 1-2 hours).
6. 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.
7. 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.
8. Preheat your Ooni Koda Pizza oven for 20-30 minutes on high.
9. Once your oven is pre heated, take the dough out of the fridge.
10. 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.
11. Place a piece of naan dough on a wooden cutting board.
12. 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.
13. The naan is ready when it puffs up and is a little charred on the outside.
14. Use a pizza peel to take the naan out of the oven.

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