Prepare a tandoor oven.
On a flat surface, press the Naan Dough out evenly to form a 10-inch oval. Brush with the olive oil and sprinkle lightly with kosher salt. Pick up the dough and allow it to hang on your flexed hand. Moving quickly, press the dough against the hot clay of the tandoor oven. Bake until the bread is golden brown and loosens from the clay, about 2 minutes. Pull the bread from the oven with tongs and place on a cutting board. Brush with the Herb Oil, cut into 4 pieces and place on a plate. Serve garnished with the Red Pepper Aioli, chopped parsley and shaved Parmesan.
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Bloom the sugar and yeast in the water for 10 minutes in the bowl of a stand mixer fitted with a dough hook. Add the yogurt, bread flour, salt and olive oil and mix on low speed for 10 minutes. Remove the dough, place in a lightly oiled container and set aside to proof and double in size, about 2 hours. Punch down the dough and use a scale to measure out 4-ounce pieces. Store in lightly oiled pans until ready to use.
Combine the vinegar, garlic and peppers in a blender and blend on high. With the blender running, stream in the canola oil to create an emulsion. Taste and season with salt and pepper as needed. Strain the mixture through a chinois before using.
Combine the canola oil, parsley and tarragon in a blender and puree until smooth. Season with salt and pepper.