我尝试过好几个烤箱版的印度馕食谱，出来的效果都不错，但这次用的食谱做出来的食谱最好。虽然家里的烤箱没办法达到印度Tandoor烤箱的800-1000华氏度高温，因此烤制时间被迫加长，因为面团含水量高，烤出来的馕仍然达到外酥内嫩的效果，非常好吃。
食谱根据以下网站调整: http://www.kingarthurflour.com/recipes/grilled-naan-recipe
Recipe adapted (with some modification) from King Arthur Flour Website:
http://www.kingarthurflour.com/recipes/grilled-naan-recipe
SPONGE:
1 cups Unbleached All-Purpose Flour
1/2 cup whole wheat flour
1/2 teaspoon instant yeast
1 cup water
Dough:
2 cups + 1/3 cup Unbleached All-Purpose Flour
1/2 teaspoons salt
1 1/2 teaspoon baking powder
3/4 cup (6 ounces) whole fat plain yogurt
Melted butter or ghee for serving
Others:
Minced garlic & Chopped Cilantro
Sesame seeds
Shredded Cheese
面种:
1 杯 中筋面粉 Unbleached All-Purpose Flour
1/2 杯 全麦面粉 whole wheat flour
1/2 小勺 快速酵母 instant yeast
1 杯 水 water
面团:
2 杯 + 1/3 杯 中筋面粉 Unbleached All-Purpose Flour
1/2 小勺 食盐 salt
1 1/2 小勺 泡打粉 baking powder
3/4 杯 全脂酸奶 whole fat plain yogurt
融化的 黄油或酥油 Melted butter or ghee
其它:
蒜蓉 和 切碎的芫荽
芝麻
奶酪丝
1. Make sponge the night before: Mix the sponge ingredients together in a bowl, and set it aside for at least 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma.
1. 前一晚把面种里所有材料混合均匀，加盖发酵至少4个小时，最多16个小时，至面种出现大气泡并且闻起来有浓浓的麦香为止。
2. Mixed the all purpose flour, baking powder and salt together.
3. Add yogurt to the sponge and mix using a spatula, preferably a silicon spatula.
4. Add the mixed flour to the sponge yogurt mix, fold and knead the mixture using spatula till it holds together, transfer the dough to a working space, the dough will be soft and slightly sticky.
5. Adjust its consistency with additional flour, if necessary. Once the dough become smooth, rub ghee/melted butter all over the dough and knead for 2-3 more minutes until smooth.
6. Spray or rub a layer of cooking oil over a mixing bowl, transfer dough into the bowl, cover it with clean damped cloth or a lid, let the dough rise to doubled its size (takes about 45 mins in winter).
2. 第二天把中筋面粉，泡打粉和盐混合。
3. 把全脂酸奶加到老面里，用个硅胶刮刀混匀。
4. 缓缓加入混合粉，用刮刀拌至面团初步成型，把面团取出放到一个干净的案板上，面团可能有点粘，所以可以先在案板上撒上干粉。
5. 用手揉面，如有必要，可以酌量加点干面。面团变得光滑后，抹上一层黄油/酥油，继续揉2-3分钟。
6. 在一口大盆里喷上一层薄薄的油，把面团放入，加盖或用一个干净的布盖着， 让面团发酵至双倍大，冬天需要大约45分钟。
7. Preheat the oven to 500 F, remember to preheat with a piece of pizza stone in it.
Note: I let the oven continue to heat the pizza stone for additional 10 more minutes after the preheat process is done.
8. Divide the dough into 8-10 balls, about 3 ounces each (about 2 1/4 inches, the size of a tennis ball). Let them rest, covered, for half an hour in the refrigerator while the oven is heating.
9.To bake, rolled and stretch each ball into an oval shape around 1/4-inch thick. To make garlic or sesame naan, spray a thin layer of water over stretched dough, spread minced garlic and chopped cilantro/sesame with a little salt. Lay the rolled dough down on the pizza stone.
10. Bake the naan for 3 minutes, pick up the bread with a spatula, turn it 45 degrees, turn to broil and broil for 1-2 minutes; it’ll start to puff up a bit. It is ready when the surface is a little brown and crusty.
11. Brush a thin layer of butter or ghee before serving.
7. 烤箱预热至500 F, 记得把披萨烤砖摆入一起预热。
注意: 烤箱预热停止之后我继续再烤了十分钟，根据经验，单是预热的话烤箱是热了，但是披萨烤砖温度还是不够的，所以我延长了预热时间。
8. 把面团分成8-10等份, 大约网球大小，放到冰箱里松弛30分钟。
9. 把面团取出，擀开扯成水滴状，厚度在1/4 寸左右。要做蒜香，芝麻或奶酪口味的话，可以在这个时候喷上少许的水，把蒜蓉和切碎的芫荽/芝麻均匀的抹在面团上，撒上一点点细盐，把面饼摆到烤热的披萨烤砖上。
10. 把馕入烤箱最高温烤3 分钟，然后取出旋转45度，再次入烤箱，转至Broil档，烤1-2分钟至表面带点金黄色。取出抹上一层黄油或酥油即可。
2. Mixed the all purpose flour, baking powder and salt together.
3. Add yogurt to the sponge and mix using a spatula, preferably a silicon spatula.
4. Add the mixed flour to the sponge yogurt mix, fold and knead the mixture using spatula till it holds together, transfer the dough to a working space, the dough will be soft and slightly sticky.
5. Adjust its consistency with additional flour, if necessary. Once the dough become smooth, rub ghee/melted butter all over the dough and knead for 2-3 more minutes until smooth.
6. Spray or rub a layer of cooking oil over a mixing bowl, transfer dough into the bowl, cover it with clean damped cloth or a lid, let the dough rise to doubled its size (takes about 45 mins in winter).
2. 第二天把中筋面粉，泡打粉和盐混合。
3. 把全脂酸奶加到老面里，用个硅胶刮刀混匀。
4. 缓缓加入混合粉，用刮刀拌至面团初步成型，把面团取出放到一个干净的案板上，面团可能有点粘，所以可以先在案板上撒上干粉。
5. 用手揉面，如有必要，可以酌量加点干面。面团变得光滑后，抹上一层黄油/酥油，继续揉2-3分钟。
6. 在一口大盆里喷上一层薄薄的油，把面团放入，加盖或用一个干净的布盖着， 让面团发酵至双倍大，冬天需要大约45分钟。
7. Preheat the oven to 500 F, remember to preheat with a piece of pizza stone in it.
Note: I let the oven continue to heat the pizza stone for additional 10 more minutes after the preheat process is done.
8. Divide the dough into 8-10 balls, about 3 ounces each (about 2 1/4 inches, the size of a tennis ball). Let them rest, covered, for half an hour in the refrigerator while the oven is heating.
9.To bake, rolled and stretch each ball into an oval shape around 1/4-inch thick. To make garlic or sesame naan, spray a thin layer of water over stretched dough, spread minced garlic and chopped cilantro/sesame with a little salt. Lay the rolled dough down on the pizza stone.
10. Bake the naan for 3 minutes, pick up the bread with a spatula, turn it 45 degrees, turn to broil and broil for 1-2 minutes; it’ll start to puff up a bit. It is ready when the surface is a little brown and crusty.
11. Brush a thin layer of butter or ghee before serving.
7. 烤箱预热至500 F, 记得把披萨烤砖摆入一起预热。
注意: 烤箱预热停止之后我继续再烤了十分钟，根据经验，单是预热的话烤箱是热了，但是披萨烤砖温度还是不够的，所以我延长了预热时间。
8. 把面团分成8-10等份, 大约网球大小，放到冰箱里松弛30分钟。
9. 把面团取出，擀开扯成水滴状，厚度在1/4 寸左右。要做蒜香，芝麻或奶酪口味的话，可以在这个时候喷上少许的水，把蒜蓉和切碎的芫荽/芝麻均匀的抹在面团上，撒上一点点细盐，把面饼摆到烤热的披萨烤砖上。
10. 把馕入烤箱最高温烤3 分钟，然后取出旋转45度，再次入烤箱，转至Broil档，烤1-2分钟至表面带点金黄色。取出抹上一层黄油或酥油即可。
中文-- 烤箱版印度馕
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