Yield: Makes 12 ea. 6–in. round Naan
51/2 cups all-purpose flour
41/4 cups bread flour
3 Tbsp. baking powder
1 Tbsp. chicken stock
1/4-1/2 cup kosher salt
3 large. eggs
31/4 cups water, warm
1/4 cup half & half
5 Tbsp. vegetable oil
Oven Temperature: 580-625 degrees
- In a 5 qt. mixer fitted with the dough hook attachment stir the 2 flours, baking powder, sugar and salt on low speed for 1 minute.
- In a separate bowl, whisk the eggs with the water and half & half until well blended. Add to dry ingredients and mix on low speed for 1 more minute.
- Add oil and mix on medium speed for 4-5 minutes or until dough becomes smooth and silky.
- Remove the dough to a work surface which has been dusted with flour. Roll the dough into a long, thick rope and cut into 12 pieces. Roll each piece into a ball.
- Cover dough balls with plastic and let rest for 1-2 hours.
- Roll the dough balls into 6-in. rounds about 1/8–in. thick. This is a fairly sticky dough designed to adhere well to the sides of a tandoor. You may need to flour your work surface a bit.
- Flame Height: 3.6
- Peel the dough off the counter and place onto a large peel which has been dusted with flour.
- Bake in the center of the oven for 2 minutes, rotating once.