Naan is like pita, yet softer and most of the time larger. It can be frozen in freezer bags for up to 30 days.
- 1 package active dry yeast
- 2 teaspoons sugar
- 3/4 cup warm water
- 1 1/2 cup all purpose flour
- 1 teaspoon salt
- 1/4 cup ghee (see recipe below) or vegetable shortening
- 3 tablespoons plain yogurt
- melted butter for brushing
In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.
Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.
Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone and brush with melted butter.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Serve naan immediately or store in pantry or freezer.