I don't know what came upon me to try making Homemade Naan. But knowing myself, I had to find the perfect recipe and try it atleast once. Since it was experimental, I wasn't expecting a great tasting Naan, but it turned out quite delicious. This recipe was adapted from HERE
1 pk Active Dry Yeast (.25 oz)
1 cup warm water
1 tsp sugar
3 tbsp whipped yogurt
1 Egg, beaten
2 tsp Salt
4 cups flour
1/2 tsp Baking Soda
1/4 cup of ghee (more or less for braising)
In a cup of warm water, empty out the pack of yeast and add a tsp of sugar. Stir well and set aside for about ten minutes until it becomes frothy.
Measure 3 1/2 cups of flour and add salt and b.soda with it. Now pour a beaten egg.
Add the yeast. See the froth?
Add the yogurt..
And knead it into a dough. If sticky, keep adding more flour. You won't need anymore than 4 cups. Keep the dough soft to touch.
You will notice that it has puffed up quite a bit. Now punch it down and make it into a firm dough again.
Just like that! :)
Now divide it into 12-13 equal sized balls and place on a greased tray.
Cover with a damp tea towel again and let it rise for an hour or so.
When ready, preheat the oven to 550 (or 550). If you have a pizza stone, preheat that in the oven too. Roll the balls into a flat 1/4 inch or less naan. Use help of flour when needed.
Place it on a baking sheet lined with parchment paper.
If you do not have a pizza stone, you can put this baking tray directly in the oven for about 3 minutes.Skip the step below.
If you have a pizza stone, grease it with oil and with wet hands, pick up the naan and drop it on the stone.
Let it bake for about 3 minutes.
As soon as you see the bubbling, brush it with ghee and put it under the broiler for one minute.
You will get a beautiful color and a soft naan.
Pretty close to the authentic naan but a lot of time and effort.. and not to mention the smoke alarm..
I would stick with the Deep Naan from the Indian store's frozen section..