It is helpful to have a lid to cover the naan as it bakes on the pan, which needs to be smoking hot. Little scorched-looking spots are normal, even desirable. It takes hardly any time at all to finish one bread, and you can roll the next while one is baking. Like most breads, when baked, naan sounds a little hollow when you tap it.
Maybe naan isn’t the kind of bread you usually make sandwiches out of, but to eat out of hand, you can split them open and stuff them with something delicious. I like them torn up, like crusty breads, to scoop and clean my bowl with.
2½ teaspoons, or 1 packet, dry yeast
2 tablespoons sugar
¼ cup warm water
4½ to 5 cups all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
3 tablespoons milk
2 tablespoons yogurt
1 egg (optional)
2 tablespoons vegetable oil
¾ to 1 cup warm water
1. Combine the yeast, sugar and warm water, and allow to sit for 5-10 minutes until the mixture has a slightly foamy appearance.
2. Mix the flour, salt and baking powder together in a large bowl.
3. Add the yeast mixture, plus milk, yogurt, egg (if used), oil and three-quarters cup of warm water. Mix until the dough comes together in one ball, adding only a little more water if the dough does not come together and develop elasticity.
4. When the dough is smooth and springs back if poked, cover with a damp towel and let rise for about an hour or until doubled, which may take a little longer.
5. Punch down, knead and divide into eight pieces.
6. Knead each piece lightly, pulling the edges into the center to form a ball. Let rest.
7. Heat a cast-iron pan until smoking hot.
8. Stretch and roll a ball with a rolling pin until you have a disk or rectangle a little less than a half-inch thick.
9. Dip your fingers into water and lightly rub the exterior of each disk on both sides. Lay it on the pan, cover it and check after 1-2 minutes.
10. Allow it to heat through, brown on the bottom and form bubbles on the top. Flip it over and bake for another 1-2 minutes. Remove from the pan.
11. Repeat for each ball of dough.