How do I make soft and fluffy naan bread in a regular home oven?

Question

Follow home oven baking methods to achieve soft, puffed naan.

Answer 1

To make soft and fluffy naan bread in a regular home oven, use a dough enriched with yogurt and milk, ensure a sufficient rise, and bake at the highest possible oven temperature on a preheated baking steel or stone, or in a very hot cast iron skillet.

Detailed Explanation:

Achieving soft and fluffy naan in a home oven, without a traditional tandoor, relies on creating a moist dough and baking at extremely high temperatures.

1. Enriched Dough: The foundation of fluffy naan is the dough. Use all-purpose or bread flour, but importantly, incorporate full-fat plain yogurt and milk (or buttermilk). The yogurt adds tenderness and a slight tang, while the milk contributes to a soft crumb. Many recipes also include a touch of sugar for flavor and browning, baking powder for extra lift, and a small amount of oil or ghee for richness.
2. Proper Kneading and Rising: Knead the dough until it's smooth and elastic, typically for 5-10 minutes. Allow it to rise in a warm place until doubled in size (usually 1-2 hours); this crucial step develops the gluten and creates an airy texture.
3. High Oven Temperature: This is paramount. Preheat your oven to its absolute highest setting, usually 500-550°F (260-290°C), for at least 30-60 minutes before baking.
4. Preheated Baking Surface: Place a baking steel, pizza stone, or an upside-down heavy-duty baking sheet or cast iron skillet in the oven while it preheats. This superheated surface provides the intense, direct heat necessary to puff up the naan quickly, mimicking the tandoor's effect.
5. Quick Baking: Once the oven and baking surface are screaming hot, carefully place a rolled-out naan directly onto the hot surface. It will puff up dramatically in about 1-2 minutes. You can then finish it under the broiler for a few seconds to get char marks.

Pro Tip:

After rolling out each naan, quickly brush one side with a little water; placing the wet side down on the hot baking surface helps create steam and stick the naan, promoting the characteristic puff and tenderness.