Naan

Ingredients

1 teaspoon sugar

½ cup warm water (no warmer than 90 degrees)

½ tablespoon (1.7g) active dry yeast 

2 ¼ cups all-purpose flour

½ cups plain yogurt

½ teaspoon salt

1 tablespoon oil

3 tablespoons melted butter or ghee

Step 1

In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

Step 2

Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or in the warmer, must not exceed 90 degrees or the yeast will die). The dough should double in size, about 1 hour.

Step 3

Heat a cast iron or heavy bottomed skillet until very hot. Divide the dough into 8 equally sized pieces. Roll one piece into an 8” circle using a rolling pin. Once that piece is cooking, roll out the next one.

Step 4

Lightly oil the flat top to avoid the dough from sticking to the skillet and immediately place the naan in the skillet, careful not to burn yourself. When it puffs up and bubbles and burnt spots appear, flip it over and cook teh other side. Repeat the same until all the dough is done.

Brush the naan with the melted butter. Serve warm.