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The Pizzeria Pronto is one of the best things to happen to pizza in the last few years. The Pronto is a portable propane-powered workhorse that runs at a blazing hot 700° F and cooks pizzas in only 5 minutes. One of the best things about this oven is that pizza isn’t the only food it’s capable of cooking. If you’ve been reading our blog over the past few years then you’ve probably seen some of the other tasty foods we’ve been making with it. Snacks like giant soft pretzels, garlic knots, and calzones are just a few of things we’ve successfully cooked so far. We have a lot of fans of Indian cuisine at our headquarters, so of course making Naan was on our list. If you can cook a mean curry and you own a pronto then this blog is right up your alley, because today we’re going to show you just how it’s done.

The Tandoori Oven

Traditionally Naan is made in an appliance called a Tandoori oven. These types of ovens are shaped like a cylinder with the fire at the bottom and operate using gas or charcoal. Tandoori ovens are fantastic at baking naan, but they’re expensive and difficult to transport. This is where the Pizzeria Pronto steps in - not only is the Pizzeria Pronto portable, but it’s also much more affordable than a Tandoori Oven. Traditionally naan is rolled out to size, placed on a heat safe pillow called a Gadhi, then slapped onto the inside wall of the tandoori oven. If you’d like to see exactly how it’s done, check out this video:

 

How It’s Done

To make this as simple as we can, we’ll break down the technique into a few easy steps. Cooking the naan is basically like making a pizza but without any sauce, cheese, or toppings. First, we’ll start with the dough recipe:

Garlic Naan:

Ingredients:

2 cups all-purpose flour

1 Tbsp. Olive oil

2 Tbsp. Greek yogurt

1 packet yeast

1 tsp. sugar

2 tsp. salt

½ cup water

½ cup heavy cream

For Garnishing the Naan:

3 Tbsp. Olive oil

3 Tbsp. Garlic, minced

2 Tbsp. Parsley, chopped

Method:

  1. Place the flour into bowl of a stand mixer and add yogurt, oil, yeast and sugar. Mix until crumbly.
  2. Add salt to water and stir to dissolve. Pour water and cream into bowl then mix until dough comes together.
  3. Knead dough 4-5 minutes on a clean work surface until elastic, then form into a large ball. Place the ball into a bowl and cover with a clean kitchen towel. Place bowl in a warm spot and allow to rise 40-60 minutes. After the rise, divide dough into 6 pieces.
  4. Combine olive oil and garlic for the garnish in a small bowl and mix to combine.

Once your dough is ready, grab a rolling pin and roll your dough balls into 8 inch circles using a small amount of all-purpose flour to prevent sticking. A dough rolling mat is a great idea to keep your dough from sticking to the work surface.

Pick up the dough and place it onto a pizza peel.

Transfer the dough into the oven and cook the naan 2-3 minutes. Remove it from the oven and brush with the olive oil/garlic mixture and return to the oven for another 1-2 minutes to finish cooking. Finish by garnishing with parsley.

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