Loaded Naan

By: Thomas Bateman

Loaded, spiced cauliflower naan by Thom Bateman. With a cooling raita, and a hit of crispy chili oil, this is a flavor-packed punch, cooked up in the Gozney.

Recommended Oven: Dome, Arc XL, Arc, Roccbox
Prep Time: 5-6 hours
Cook Time: 25 minutes

Ingredients

Makes: 10 naans

For the naan dough

8g dried active yeast
250ml water
30g sugar
60g milk
2 eggs
10g salt
540g bread flour
120g ghee, melted

For the garlic ghee and garnish

2 garlic cloves, finely grated
120g ghee, melted
Pinch of fine / kosher salt
Onion seeds, for garnish
Fresh coriander, finely chopped, for garnish

For the curried cauliflower

1 large cauliflower, cut into florets
2 red onions, thinly sliced
400ml coconut milk
2 garlic cloves, finely grated
10g fresh ginger, finely grated
1 tbsp ground cumin
1 tsp chilli powder
1 tsp ground coriander
1 tsp fenugreek powder
1 tbsp garam masala

For the raita

200g Greek yoghurt
Fresh mint, finely chopped
Fresh coriander, finely chopped
1 lime, juiced
Pinch of fine / kosher salt

To serve

Crispy chili oil
1 tbsp pickled red onions
A handful of fresh coriander, roughly chopped

For the naan dough

0.28oz dried active yeast
8.5fl oz water
1oz sugar
2.1oz milk
2 eggs
0.35oz salt
19oz bread flour
4.2oz ghee, melted

For the garlic ghee and garnish

2 garlic cloves, finely grated
4.2oz ghee, melted
Pinch of fine / kosher salt
Onion seeds, for garnish
Fresh coriander, finely chopped, for garnish

For the curried cauliflower

1 large cauliflower, cut into florets
2 red onions, thinly sliced
13.5fl oz coconut milk
2 garlic cloves, finely grated
0.35oz fresh ginger, finely grated
1 tbsp ground cumin
1 tsp chilli powder
1 tsp ground coriander
1 tsp fenugreek powder
1 tbsp garam masala

For the raita

7oz Greek yoghurt
Fresh mint, finely chopped
Fresh coriander, finely chopped
1 lime, juiced
Pinch of fine / kosher salt

To serve

Crispy chili oil
1 tbsp pickled red onions
A handful of fresh coriander, roughly chopped

Equipment Needed

Dome
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Balance Placement Peel
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Pizza Rocker
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Instructions

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Step 1

To prepare the naan dough, combine the water, sugar, yeast, milk, and eggs in a mixing bowl. Allow to bloom for 15 minutes, then add the flour, melted ghee, and salt. Knead into a smooth dough and allow to prove until doubled in size. Depending on the temperature of your kitchen, this will take 1–3 hours. Knead the dough again, divide into 10 equal-sized balls, and prove again until doubled in size, 1–2 hours.

Step 2

To prepare the garlic ghee, combine the garlic, ghee, and salt in a small bowl. Set aside.

Step 3

Preheat the Gozney to 400°C / 750°F. Open the dough and shape into a teardrop. Pat the top of the dough with water, then place into the oven until puffed and golden.

Step 4

Brush the cooked naan with the garlic ghee, then sprinkle with onion seeds and fresh coriander.

Step 5

Lower the oven temperature to 250°C / 480°F. To prepare the curried cauliflower, combine all the ingredients in a mixing bowl, then place into a large skillet or high sided frying pan. Transfer to the oven and braise until the vegetables are tender and fragrant, 10–15 minutes, stirring occasionally.