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1
Pour 1/2 cup of olive oil in a pot and place a rosemary sprig in it, warm it on low heat for the herbs to release their scent.
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2
Dissolve sugar in the warm water, crumble yeast with your hands and add it to the sugared water, mix with a wood spoon.
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3
Cover with a damp cloth or plastic wrap and let sit for about 10 minutes.
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4
Mix together flour, salt, baking soda and baking powder in a large mixing bowl, add the sugared yeast water and stir with a wood spoon.
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5
When the mix gets drier use your hands to work the dough until you get a dough ball that collects all flour from the bowl sides, but still stays soft. Add flour if necessary.
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6
Spread some flour on the bottom of the bowl, place the dough ball over it and cover with the damp cloth or plastic wrap. Let sit for 1 hour (or overnight in the fridge - to tell you the truth I left some of it in the fridge for two days and it was perfect just the same!).
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7
Heat a cast iron skillet (or pan) over medium-high heat.
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8
Take a handful of dough and roll it into an oval shape (20 cm long and 12 cm large - 1 cm tall - very approximate measures!).
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9
Brush both sides of the naan with the rosemary oil.
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10
Place the naan on the skillet, cover and bake for 1 minute, until you see bubbles puffing. Turn on the other side and cook for 1-2 minute, covered as well. You will see dark spots appear: naan is ready!
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11
Sprinkle it with salt and rosemary and enjoy this wonderful fresh baked bread!
