Naan Pizza

Recipe for Naan pizza dough from scratch. Easy beginners recipe with step by step pictures.

This is a quick recipe for making pizza at home. We make the dough from scratch. This is a same day pizza dough recipe and very easy to make and is so perfect for beginners. The dough rises once and is ready to go into the oven within a couple of hours. The addition of yogurt and baking powder makes it fool proof. No fancy ingredients, no over nite rest, just a very desi style pizza dough from scratch. Weather its friday nights or weekend dinners, this recipe is a saviour. Do try it at home.

For success of this recipe, please follow exact measurements. Here is how to do easy pizza from scratch Take a bowl and add in the active dry yeast and luke warm water. Make sure that the water is NOT very hot. Hot water will kill the yeast. I prefer to buy yeast online and store it in the freezer. Many people advise against this but given the humid climate in India, storing the yeast in the freezer is the only way the yeast stays fresh for a longer period of time without going bad. It has worked well for me and I prefer this brand of yeast – weissmill given below.

Add in the sugar and the salt.

Add in the plain curd / yogurt. Whisk well to combine.

Add in the flour (maida) and the baking powder. I like to weigh the maida and add as that is more accurate. I have used 200 grams of maida today which is a little more than 1.5 cups of flour.

Mix well. This is a very very sticky dough. Do not add any extra flour. Keep mixing for 2-3 minutes by hand. If the dough is unmanageable, then add 20 grams maida and knead. Add the extra maida only if it is very very necessary.

It is a very very sticky – tacky dough. I keep repeating this so you do not get tempted to add extra flour. Sticky is good 🙂 Soft dough is required for this recipe.

Cover the dough with a plastic wrap or a shower cap. I find shower caps to be so useful for this. Let it sit in a warm place for an hour. The dough would have more than doubled.

Sprinkle little flour on the dough. Gently deflate the dough.

Dust a plate or a working surface with flour. Remove the dough.

Sprinkle flour generously on top of the dough so it does not stick. Knead for a few seconds.

Cut the dough into four equal pieces.

Take each piece of dough and make a small round. Place the dough on a parchment paper lined sheet and sprinkle some oil on top. Gently press the dough to spread to a shape of a naan. Roughly about 6 inches. Note: As it is a very sticky dough, oil hands while spreading the dough and using a parchment paper is a must. Else the dough will stick to the pan.

Apply any sauce of your choice. Do not apply a lot of sauce as the pizza will become saucy. Remember less is more. I have shared my easy pizza sauce recipe (step by step) here. (scroll to the bottom of the link to get the recipe) Here is an overview of the sauce recipe for reference. This is a very easy uncooked tomato pizza sauce recipe. 4 tomatoes, de-seeded, 3 cloves garlic, minced, ½ teaspoon dried oregano, ½ teaspoon black pepper powder, ½ teaspoon red chilli flakes, ½ teaspoon salt, 1 teaspoon soy sauce, ½ teaspoon plain vinegar, 2 tablespoon fresh basil – optional. Cut the tomato into half and de-seed the tomatoes. Grind the tomatoes to a puree. Transfer the puree to a bowl and add in the minced garlic, oregano, salt, black pepper, red chilli flakes, soy sauce, chopped basil and plain vinegar. Mix well. Tomato sauce is ready. Make the sauce atleast two hours before making the pizza so the flavours in the sauce mature.

Toppings: Some toppings can bring war. Add in the toppings of your choiceand cheese. I use regular Indian Amul pizza cheese. I am not into fancy cheeses 🙂 except for the occasional parmesan. After applying the toppings, rest the dough for 10-15 minutes.

Bake the pizza in a preheated oven (preheat for 20 minutes) 220 degree celcius, for about 15-20 minutes until the top of the cheese is golden brown.

Simple naan pizza is ready. Look at that bottom. So well cooked and crisp.

Fantastic home made pizza is ready.

Main Ingredients

• 200 grams Maida – All purpose flour plus a little more for dusting
• 1 teaspoon sugar
• 3/4 teaspoon salt
• ½ cup water
• 1/4 cup plain yogurt / curd
• ¾ teaspoon yeast
• ¼ teaspoon baking powder
• 2 tablespoon vegetable oil

Other Ingredients

• Pizza Sauce
• Toppings and cheese – your choice

1. Take a bowl and add in the active dry yeast and luke warm water. Add in the sugar and the salt. Add in the plain curd / yogurt. Whisk well to combine. Add in the flour (maida) and the baking powder. Mix well.
2. This is a very very sticky dough. Do not add any extra flour. Keep mixing for 2-3 minutes by hand. If the dough is unmanageable, then add 20 grams maida and knead. Add the extra maida only if it is very very necessary.
3. Cover the dough with a plastic wrap or a shower cap. I find shower caps to be so useful for this. Let it sit in a warm place for an hour. The dough would have more than doubled.
4. Sprinkle little flour on the dough. Gently deflate the dough. Dust a plate or a working surface with flour. Remove the dough. Sprinkle flour generously on top of the dough so it does not stick. Knead for a few seconds.
5. Cut the dough into four equal pieces.
6. Take each piece of dough and make a small round. Place the dough on a parchment paper lined sheet and sprinkle some oil on top. Gently press the dough to spread to a shape of a naan. Roughly about 6 inches.
7. Apply any sauce of your choice. Do not apply a lot of sauce as the pizza will become saucy.
8. Add in the toppings and cheese.
9. Bake the pizza in a preheated oven (preheat for 20 minutes) 220 degree celcius, for about 15-20 minutes until the top of the cheese is golden brown.
10. Simple naan pizza is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Pizza
• Cuisine: Continental

Main Ingredients

• 200 grams Maida – All purpose flour plus a little more for dusting
• 1 teaspoon sugar
• 3/4 teaspoon salt
• ½ cup water
• 1/4 cup plain yogurt / curd
• ¾ teaspoon yeast
• ¼ teaspoon baking powder
• 2 tablespoon vegetable oil

Other Ingredients

• Pizza Sauce
• Toppings and cheese – your choice

1. Take a bowl and add in the active dry yeast and luke warm water. Add in the sugar and the salt. Add in the plain curd / yogurt. Whisk well to combine. Add in the flour (maida) and the baking powder. Mix well.
2. This is a very very sticky dough. Do not add any extra flour. Keep mixing for 2-3 minutes by hand. If the dough is unmanageable, then add 20 grams maida and knead. Add the extra maida only if it is very very necessary.
3. Cover the dough with a plastic wrap or a shower cap. I find shower caps to be so useful for this. Let it sit in a warm place for an hour. The dough would have more than doubled.
4. Sprinkle little flour on the dough. Gently deflate the dough. Dust a plate or a working surface with flour. Remove the dough. Sprinkle flour generously on top of the dough so it does not stick. Knead for a few seconds.
5. Cut the dough into four equal pieces.
6. Take each piece of dough and make a small round. Place the dough on a parchment paper lined sheet and sprinkle some oil on top. Gently press the dough to spread to a shape of a naan. Roughly about 6 inches.
7. Apply any sauce of your choice. Do not apply a lot of sauce as the pizza will become saucy.
8. Add in the toppings and cheese.
9. Bake the pizza in a preheated oven (preheat for 20 minutes) 220 degree celcius, for about 15-20 minutes until the top of the cheese is golden brown.
10. Simple naan pizza is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Pizza
• Cuisine: Continental

Find it online : https://www.kannammacooks.com/naan-pizza-pizza-dough-from-scratch/

Recipe for easy fudge brownies recipe. This recipe uses eggs. Recipe with step by step pictures.

This is my favorite brownie recipe. There was this store in San Diego at Clairemont Mesa called “Do it with Icing” run by Linda Bills. It was a baking supply store during the day and baking / cake decorating school by night. Sadly the store is now closed permanently. Linda Bills is a teacher and she used to conduct various classes along with her colleagues / friends at this place. She is very fond of old school piping on cakes compared to the latest fondant craze:) This recipe was shared by one of her instructors whose name I don’t remember any more. I have been baking this brownie for a long time and the gooey insides are to die for. Its a very simple recipe and is a double chocolate brownie heaven. It uses both cocoa powder and chocolate. If you like the fudgy texture in brownies, then this recipe is for you. You can also make this into a brownie cake by topping the brownie with chocolate ganache.

Here is how to do double chocolate fudge brownies. Here is what you will need. Make sure to measure all the ingredients accurately. Powder the sugar in a mixie to a powder.

You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too. Leave the parchment a little extra on top so you can just lift the brownies once it has baked. This recipe uses both cocoa powder and chocolate. I have used milk chocolate today. Dark chocolate also works well. Make sure to chop the chocolate into small bits as possible. Set aside.

Melt the butter until just melted and warm. Set aside.

Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.

Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.

Now, we will sift the dry ingredients. Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. I like to sift dry ingredients on a newspaper as its easy.

Why sift? The flour and cocoa lumps up at times. So sifting helps in breaking up the lumps and also to aerate the ingredients.

Add in the sifted flour-cocoa mixture to the bowl.

Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.

Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.

Transfer the fudge brownie batter in the parchment lined pan.

Using a spatula, gently smooth out the batter.

Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.

Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.

These brownies taste good warm. Store the brownies in the refrigerator in an air tight container for upto a week. To serve, warm the brownies a bit and enjoy!

• 120 grams butter

• 300 grams sugar (powder the sugar in mixie)

• 3 large eggs

• 70 grams cocoa powder

• 120 grams Maida (All Purpose Flour)

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 175 grams milk chocolate chips (or) dark chocolate chips

• You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too.

• Melt the butter until just melted and warm. Set aside.

• Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.

• Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.

• Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. Add in the sifted flour-cocoa mixture to the bowl. Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.

• Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.

• Transfer the fudge brownie batter in the parchment lined pan. Using a spatula, gently smooth out the batter.

• Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.

• Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.

Notes

• I have used Hersheys cocoa powder and store bought milk chocolate.

• Author: Suguna Vinodh