Stovetop Naan

Directions

1. Mix warm water, sugar, and yeast and set aside to allow the yeast to activate.
2. Place flour, salt, and baking soda in a bowl, preferably of a stand mixer, and whisk to roughly combine. Add yogurt/cream and oil to the flour mixture and mix to form a dry crumble.
3. Once the yeast is activated, pour the yeast mixture into the flour mixture. Using a dough hook, knead for about 3-5 minutes until the mixture is well-combined and the mixture is smooth. The bread flour provides enough gluten and elasticity alone, and we do not want to over-knead the mixture.
4. With slightly oiled hands, grab the dough and form into a rough ball, and place back into the mixing bowl, with a cover, to rise for about 3-4 hours.
5. Once the dough has risen, punch the dough down and roughly form into a log. Split the dough into 6 pieces, as evenly as you can.
6. Heat a cast iron skillet at least 8" in diameter on low-medium heat before rolling out the naan. You will likely only be able to cook one naan at a time.
7. Take each dough piece and roll into a rough ball in your hands. Coat the ball in flour, and roll out with a rolling pin until the dough is approximately 1/8th inch thick. I like to place some extra flour into a bowl and roll the dough ball in the bowl; this keeps your workstation neat.
8. On a dry and searing hot cast iron skillet, toss the naan onto the skillet. Air bubbles should appear almost immediately in the dough. Cook each side for about a minute-minute and a half or until desired doneness/color. Brush with ghee immediately after taking it off the stove.