1 tsp active dry yeast
1 tsp salt
1 tsp sugar
Pinch of baking soda
2 tbsp of oil
2 1/2 tbsp yogurt (curd or dahi)
3/4 cup lukewarm water
Other ingredients needed:
1 tsp of clear butter (ghee) to butter the Naan
1/4 cup all purpose flour for rolling
- Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
- Add sugar, salt and baking soda to the flour and mix well.
- Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
- Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
- Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor.
- Next turn the oven to high broil.
- Knead the dough for about one minute. Divide it into six equal parts.
- Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
- Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
- Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
- Take naan out of the oven and brush lightly with clear butter or ghee. Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.