2/3 cup lukewarm milk (water can be substituted)
1 teaspoon sugar
1 teaspoon dry yeast
2 cups all-purpose flour
1 teaspoon salt
2 Tablespoons ghee (I used vegetable oil)
2 Tablespoons plain yogurt
3 Tablespoons ghee or melted butter
2 teaspoons ground Indian spices
Directions:
Combine the milk, sugar and yeast in a mixing bowl. Mix together and then set aside for ten minutes.
Add the flour, salt, ghee (or oil) and yogurt and combine to form a sticky dough. Turn the dough out onto a lightly floured surface and knead for 5 minutes. Add as little flour as possible.
Place the dough into a bowl which has been lightly greased. Cover with plastic wrap and let rise for 1 1/2 hours.
Turn the dough out onto the floured surface and knead for another five minutes- again, adding as little flour as possible. Divide the dough into six pieces. Cover with plastic and let rest for 10 minutes.
Preheat an oven to 500ºF and place a baking sheet or pizza stone in the oven to heat as well. (Alternately, these can also be cooked stove top on a hot griddle or cast iron pan.)
Roll out one doughball at a time. Brush with melted butter (or ghee) and sprinkle with spices, if using. Place butter side down on the baking sheet. Working quickly, brush the top of the dough with more butter and sprinkle with spices. Close the oven and begin work on the next doughball.
The naan is cooked when it has golden brown freckles on both sides. This should only take about 2 minutes per side. Remove to a cooling rack to cool before serving. Repeat the process with the remaining doughballs.