-
1
Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. (If using instant yeast, as I did, mix instant yeast with the dry ingredients, not the water.)
-
2
Add sugar, salt and baking soda to the flour and mix well. (Add instant yeast here, if using.)
-
3
Add the oil and yogurt (or sour cream or buttermilk substitution) and mix. This will become crumbly dough.
-
4
Add the water/yeast mixture (or just plain water if using instant yeast) and make into a soft dough. Note: after rising, dough will become little softer.
-
5
Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost double in volume.
-
6
Heat the oven to 500 degrees with a pizza stone for at least thirty minutes so the stone is hot.
-
7
Knead the dough for about two to three minutes and divide the dough into six equal parts.
-
8
Take each piece of dough, one at a time, dust with flour, and roll into 8-inch oval shape using a rolling pin.
-
9
Before putting the Naan in the oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the oven.
-
10
You can place about 3 Naan on the stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. Naan should be just barely golden brown on top.
-
11
Take the naan out of the oven and brush lightly with butter or ghee.
-
12
Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to re-heat.
-
13
Serve with Daal and/or India Yellow Fried Rice.
