Naan Dough Recipe

In a small bowl, add yeast to water, and stir until dissolved.

In a small saucepan over high heat, clarify butter by heating until melted, solids separate out, and any water boils out.

In a large bowl, combine 3 cups flour and salt, and mix with a wooden spoon. Add water and yeast mixture, yogurt and 1 1/2 tbs clarified butter. Add additional flour, 1/4 cup at a time as necessary, until dough comes away from the sides of the bowl.

Sprinkle some flour on your work surface, place dough on the surface, and knead dough for 10 minutes.

Add vegetable oil to the empty bowl, and swirl the bowl to coat the inside. Don't worry if there's a little oil left in the bottom of the bowl. Return dough to the bowl, and turn dough to coat with oil. Cover bowl with plastic wrap, and let dough double in volume.

When dough has doubled in volume, turn out onto a floured work surface and fold to deflate. Divide dough into 12 pieces. Flatten each piece of dough into an oval about 6 inches long.

Heat a pizza stone or unglazed tiles in 500 degree oven.

Carefully put 1 piece of dough onto your palm, reach into the oven, flip dough onto the stone, and repeat so each stone holds 2 breads.

Cook 1 minute or until you see brown spots on the bottom when you lift up an edge with a spatula or tongs. Turn breads over, and cook until that side also has brown spots.

As breads are done, brush one side of each with melted butter, stack, and keep wrapped inside a cloth towel.