Indian Naan Bread

Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. (If using instant yeast, as I did, mix instant yeast with the dry ingredients, not the water.)

Add sugar, salt and baking soda to the flour and mix well. (Add instant yeast here, if using.)

Add the oil and yogurt (or sour cream or buttermilk substitution) and mix. This will become crumbly dough.

Add the water/yeast mixture (or just plain water if using instant yeast) and make into a soft dough. Note: after rising, dough will become little softer.

Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost double in volume.

Heat the oven to 500 degrees with a pizza stone for at least thirty minutes so the stone is hot.

Knead the dough for about two to three minutes and divide the dough into six equal parts.

Take each piece of dough, one at a time, dust with flour, and roll into 8-inch oval shape using a rolling pin.

Before putting the Naan in the oven, lightly wet your hands and take the rolled Naan, and flip them between your palms and place onto your baking/pizza stone into the oven.

You can place about 3 Naan on the stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. Naan should be just barely golden brown on top.

Take the naan out of the oven and brush lightly with butter or ghee.

Wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to re-heat.

Serve with Daal and/or India Yellow Fried Rice.