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1
Dissolve active dry yeast in lukewarm water and sugar and let it sit for 10 minutes, until the mixture becomes frothy.
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2
In another bowl, add flour, salt and baking soda; mix well.
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3
Drizzle the oil and yogurt into the flour mix; with hands, mix until dough becomes crumbly.
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4
Add the foamy yeast mixture, kneading into soft dough. *If dough is sticking to the fingers, add tbsp of flour at a time, until dough is smooth and collectively forms into a ball, 2~3 minutes.
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5
Cover the dough and keep in warm place for 3~4 hours, until double in volume.
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6
Pre-heat oven to 500 degrees with pizza stone, at least 30 minutes before baking.
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7
In the meantime mix together the garlic and cilantro ghee and set aside for brushing.
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8
Generously flour the work service, rolling pin, and your hands. Roll out the dough onto work service and knead for 2~3 minutes; roll the dough into a snake-like shape and equally divide the dough into six parts.
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9
With a rolling pin, roll each individual dough into an 8-inch oval shape. Dust with more flour if needed to.
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10
Bake until air bubbles rise, and dough puffs up, around 5~7 minutes.
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11
Brush generously with garlic and cilantro ghee and cut into 4 pieces.
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12
Serve warm with your favorite Indian dish.
