Melt butter in a skillet over low heat. Add onions and saute until golden, about one hour, stirring occasionally. Remove from heat and set aside.
Preheat oven to 450℉.
Sprinkle a sheet of parchment paper with cornmeal.
Roll naan dough into a ball. Lay on parchment paper, sprinkle with cornmeal and, using a rolling pin, roll the ball into an 8” circle. Coat the rolling pin with cooking spray if the dough begins to stick.
Slide naan (still on parchment paper) onto a baking sheet or cooking stone. Bake for 6 minutes. Remove from the oven and let it cool for 5 minutes.
Spread pesto over naan. Top with chicken, onions and cheese.
Place pizza back in the oven and bake for 5-7 minutes or until the cheese is melted and bubbly. Sprinkle it with salt and pepper to taste.
3 servings, 450 calories per serving
Hack: Pizza can be stored in the refrigerator for up to 5 days or can be frozen, tightly wrapped, for up to 3 months.
In a small microwave-safe bowl, mix water and sugar. Heat in microwave to a temperature of between 110℉ - 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in the warm water and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork.
Fit stand mixer with a dough hook.
When the yeast has proofed, add it to the flour mixture and mix on low speed until all ingredients are well incorporated. This can also be mixed by hand.
Transfer dough to a storage bowl and cover.* Note: This will not have the consistency of regular bread dough. It will be thinner and will easily and quickly mold to the shape of the bowl.
Let the dough rise until it has peaked and then begins to fall. This will take at least 2 hours but can take longer depending on the room temperature. The dough can be left at room temperature for up to 5 hours without any ill effects.
Transfer the bowl of dough to the refrigerator and chill for at least 3 hours or up to 36 hours.
Remove from the refrigerator and cut off ¼ of the dough. Return the rest to the refrigerator.
Preheat oven to 450℉.
Sprinkle a small amount of cornmeal onto a piece of parchment paper. Shape dough into a ball and, using a rolling pin and your hands, roll dough into an 8” circle on parchment paper or a silicone mat. Use oil or cooking spray if the dough is too sticky to handle.
Transfer the rolled dough, on the parchment paper/mat, to a cooking sheet and put it in the oven.
Bake for 6-8 minutes or until browned around the edges.
Remove from the oven and brush with melted butter, if desired.
Repeat with the remaining dough to make 3 more naans or leave the dough in the refrigerator for up to 3 days to make as needed.
Can be served warm or at room temperature.
*The cover on the bowl should not be airtight as the gasses will need to escape. This can be achieved by using a vented container or simply laying the cover on top of the bowl without sealing.
Hack: Cooked bread will remain fresh for 3-4 days at room temperature or up to 2 weeks in the fridge. Alternatively, it can be frozen for up to 3 months.
Hack: Naan dough will keep for up to 3 days in the refrigerator.
Hack: Naan bread can be used as a side for saucy meals, soups or stews. It can be used for fillings in a similar fashion as tortillas or wraps. Flatbread pizzas are also a popular item!
Keyword bread, easy, flatbread, Indian cuisine, pita bread, vegan, vegetarian
Did you ever wonder about the science behind how yeast makes your bread rise? Check out the facts here!