No tandoor oven required.
Dairy components like yogurt inhibit gluten formation, leading to this bread’s tender texture.Cooking over a grill results in naan’s characteristic charred spots.Judging from the 73 thumbs up that it got, I assume the answer is yes. In many ways naan resembles really great Neapolitan pizza crust. It's a soft dough cooked at extremely high temperatures.
Tandoor ovens are essentially just a well-insulated cylindrical container made of brick, clay, or stone. To cook in it, you start by building a large coal fire in the bottom. When properly preheated, it achieves air temperatures of around 1,000°F or more. It's this intense heat the causes naan to rapidly puff and char, just like Neapolitan pizza in a wood burning stone oven.
First, dairy, whether it's yogurt or milk , contains fat, which impedes gluten development in dough. Under normal, water-only circumstances, the proteins in flour, which resemble tiny balls of yarn, will unravel and get tangled up with each other, forming gluten, the protein matrix that gives bread its structure and chew. Add a bit of milk fat to the mix and the picture looks a little different.
I made several batches of dough using different combinations of liquids ranging from 100 percent yogurt to 100 percent milk. Guess what? None of them was bad. I preferred the slightly tangy flavor of the 100 percent yogurt version, but there's no need to go out to the store to get it—whole milk works just fine.At first, my assumption was that you'd want to use a relatively low protein flour. Perhaps cake flour, or maybe just regular all-purpose flour.
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