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1
Place the water (it should be about 110F/43C in order to activate the yeast) in a small mixing bowl or measuring cup.
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2
Sprinkle the yeast on top and set it aside for at least 15 minutes while you prep the remaining ingredients.
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3
Make sure its not too hot) as temperatures above 110F / 143C can kill the yeast.
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4
Sift 4 cups / 500 g of the flour into a large mixing bowl.
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5
Add the salt, baking powder, and kalonji and mix well.
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6
In a separate large mixing bowl, whisk together the egg, ghee, and yogurt.
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7
If your ghee is solid, you can warm it a bit in the microwave or on the stovetop to soften it.
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8
Add the wet mixture from Step 3 to the bowl containing the flour mixture from Step Stir well, until the ingredients come together and the mixture is slightly crumbly.
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9
Stir the yeast mixture from Step 1 until smooth and add it to the dough mixture in the large mixing bowl.
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10
Stir well until fully combined.
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11
Using your hands, knead the dough thoroughly until a smooth ball forms and the dough resembles and feels like pizza dough.
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12
If you need to add a little more water, do so at no more than 1 tablespoon at a time.
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13
Lightly grease a large mixing bowl with the oil.
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14
Place the dough in the bowl, cover with a damp dish towel or paper towel, and set aside in a warm, dry place for 4 hours to allow the dough to rise.
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15
If you live in a cold climate, heat the oven to 200F/90C fir 10 minutes.
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16
Turn off the oven, wait 10 minutes, and then place the covered bowl in the oven for the 4-hour rising period.
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17
The residual warmth of the oven will trigger the yeast, allowing the dough to rise.
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18
Set the oven rack at the highest position and place a large ovensafe container filled with water on the bottom rack.
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19
The water will prevent the naan from drying out as it cooks.
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20
Place a pizza stone on the top rack of the oven and preheat the oven to 500F / 260C.
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21
Remember, the pizza stone must go in the oven before you turn it on.
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22
If you put it in after the oven is hot, it may crack.
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23
If you dont have a pizza stone, use a greased baking sheet instead.
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24
Place the remaining 1/2 cup / 63 g of flour on a plate.
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25
Remove the dough from the bowl and punch it down, deflating the dough.
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26
Divide the dough into 10 equal-sized balls about 2 1/2 inches / 6 cm in diameter.
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27
Start with 1 of the dough balls.
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28
Press the ball between your palms until it is slightly battened.
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29
Place it on a dry, lightly floured work surface.
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30
If it is too sticky to work with easily, roll the ball lightly on the plate containing the remaining flour.
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31
Using a rolling pin, roll the dough into a thin oval roughly 7 inches / 18 cm wide by 4 inches / 10 cm tall.
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32
Repeat until you have prepared all the dough ovals.
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33
Place 3 of the dough ovals on the pizza stone and bake for 7 minutes on 1 side.
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34
Turn them over and cook for 5 minutes on the other side.
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35
Remove from the pizza stone and set aside on a warm serving platter tented with foil.
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36
Repeat Step 10 until all the remaining dough ovals have been baked.
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37
Remove from the oven.
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38
Lightly butter (see Notes) each of the pieces of naan and serve hot or store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
