Easy Indian Naan Bread

1. Pour the milk into a liquid measuring cup, whisk in the Greek yogurt then heat in the microwave until warm to the touch (about 110 degrees F). Start with 30 seconds and heat for additional 10 second increments until warm. Pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt, cardamom, turmeric and 2½ cups of the flour.

2. Mix well with a wooden spoon or the paddle attachment on your stand mixer. Continue adding the remaining half cup of flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl (it will still be sticky). Then knead the dough using the dough attachment on your stand mixer, or by hand until it is smooth and elastic. This will take about 3-5 minutes in the mixer or 10 minutes by hand.

3. Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly, for about 2 hours.

4. After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. The dough will still be a little sticky, but you won’t have too much trouble forming it into balls.

5. Cover the dough pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 F and place a pizza stone or large cast iron pan on the bottom rack of the oven.

6. Once the dough has rested for a half hour, one by one roll each piece into a circle about 6 inches wide. Open up the oven and lay a circle of dough on the hot pizza stone (don’t crowd the stone, you’ll need to do this in batches). Spritz the top of the dough with a little water or olive oil. Close the oven and bake the naan for about 2-3 minutes, until it is lightly puffed and brown spots begin to appear on the bottom. Then turn the naan using tongs and return to oven for another 2 minutes or so.

7. Remove the naan from the oven and place on a cooling rack or large plate. Brush lightly with Ghee or melted butter. Repeat rolling and cooking the rest of the naan. Stack the hot naan on top of each other as each comes out of the oven to help keep the pieces warm.