I have tried several recipes for homemade naan, and this is by far the best I have made at home. Add sesame, garlic or cheese to make different types of naan, it is yummy hot bread straight out of your oven!
Recipe adapted (with some modification) from King Arthur Flour Website:
1 cups Unbleached All-Purpose Flour
1/2 cup whole wheat flour
1/2 teaspoon instant yeast
1 cup water
2 cups + 1/3 cup Unbleached All-Purpose Flour
1/2 teaspoons salt
1 1/2 teaspoon baking powder
3/4 cup (6 ounces) whole fat plain yogurt
Melted butter or ghee for serving
Minced garlic & Chopped Cilantro
1. Make sponge the night before: Mix the sponge ingredients together in a bowl, and set it aside for at least 4 hours (or up to about 16 hours), until the mixture is bubbly and has a nice aroma.
2. Mixed the all purpose flour, baking powder and salt together.
3. Add yogurt to the sponge and mix using a spatula, preferably a silicon spatula.
4. Add the mixed flour to the sponge yogurt mix, fold and knead the mixture using spatula till it holds together, transfer the dough to a working space, the dough will be soft and slightly sticky.
5. Adjust its consistency with additional flour, if necessary. Once the dough become smooth, rub ghee/melted butter all over the dough and knead for 2-3 more minutes until smooth.
6. Spray or rub a layer of cooking oil over a mixing bowl, transfer dough into the bowl, cover it with clean damped cloth or a lid, let the dough rise to doubled its size (takes about 45 mins in winter).
7. Preheat the oven to 500 F, remember to preheat with a piece of pizza stone in it.
Note: I let the oven continue to heat the pizza stone for additional 10 more minutes after the preheat process is done.
8. Divide the dough into 8-10 balls, about 3 ounces each (about 2 1/4 inches, the size of a tennis ball). Let them rest, covered, for half an hour in the refrigerator while the oven is heating.
9.To bake, rolled and stretch each ball into an oval shape around 1/4-inch thick. To make garlic or sesame naan, spray a thin layer of water over stretched dough, spread minced garlic and chopped cilantro/sesame with a little salt. Lay the rolled dough down on the pizza stone.
10. Bake the naan for 3 minutes, pick up the bread with a spatula, turn it 45 degrees, turn to broil and broil for 1-2 minutes; it’ll start to puff up a bit. It is ready when the surface is a little brown and crusty.
11. Brush a thin layer of butter or ghee before serving.