Naan (South Indian)

Golden and puffy naan bread is so simple to make, and yet so delicious.

1 tsp. active dry yeast or baking powder (5 mL)
½ cup warm water (125 mL)
½ cup curd or natural yogurt (125g)
2 tsp. raw sugar (30 mL)
1 tsp. sea salt (5 mL)
2½-3 cups maida or all-purpose unbleached flour (625 mL)
½ cup ghee or butter, melted (125 mL)

In a large bowl, dissolve yeast with salt and sugar in warm water. Let stand about 10 minutes, until frothy.

Stir in enough flour to make soft dough, about 2½-3 cups. Knead for about 5 minutes on a lightly floured surface, or until smooth.

Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour or until the dough has doubled in volume.

Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.

Roll one ball of dough out into a thin circle (or whatever shape you desire). Lightly oil a cast iron pan. Place dough on pan, and cook for 2-3 minutes, or until puffy and lightly browned. Flip and brush cooked side with butter. Continue cooking until browned, another 2 minutes.

Remove from pan, and continue the process until all the naan has been prepared.

Serve warm.

Makes 8.