Naan

Ingredients

• 4 cup all-purpose flour
• 1 tbsp instant dry yeast
• 2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3/4 cup plain yogurt
• 1 cup warm water
• 4 tbsp butter melted

Directions

1. Combine flour, yeast, salt, baking soda, and baking powder in a bowl and mix.
2. Combine yogurt and water and slowly incorporate with dry ingredients.
3. Mix with a spoon to form a shaggy dough, then turn it out onto a clean, floured work surface and knead by hand until a smooth dough forms (about 10 minutes).
4. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
5. Oil a sheet of parchment paper. Place dough balls on top and roll them around to coat with oil. Cover with another sheet of parchment paper and let rise 1 hour.
6. Flour a work surface. Use a rolling pin to roll each dough ball flat to about 1/4 inch thick, if not slightly thinner. Lightly flour dough as needed.
7. Lift the dough off the counter and use your hands to gently pull it into a thinner, slightly oblong shape. Let it rest 10 minutes in a single layer.
8. Meanwhile, preheat a pan for 5 minutes on medium heat. You’ll know it’s hot enough when you sprinkle it with water and it beads and evaporates immediately.
9. Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).
10. Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots (about 30 seconds more).
11. As naan breads are cooked, transfer them to a plate and cover with a towel to keep warm.
12. Melt the butter and immediately brush the butter over warm naan.

Notes

• The dough being sticky is normal after kneading.