Naan Bread

How to prepare naan bread

1. Knead an elastic dough from all the ingredients. I kneaded mine with a bread machine: I added the oil, yogurt, water, sugar, yeast, flour, and salt in that order and set it on the kneading-rising program. If kneading by hand, let the dough rise in a warm place for 1 to 2 hours.
2. On a floured work surface, knead the risen dough for 2 minutes, then divide it into 8 pieces.
3. Roll each piece into a sheet (round, oval, or teardrop-shaped—the teardrop being the classic naan shape). The sheet should be fairly thin, but don't overdo it or the bread will be too crispy without a soft interior.
4. In the oven heated to maximum (250°C in my oven) with the grill/broiler on (heat from above) if possible, bake the breads for about 5 minutes each. I baked them on the back of a cast iron skillet, as this gives better results (a technique I also recommend when baking pizza). If you don't have one, use a regular baking tray. The breads will puff up beautifully while baking.
   * Wipe the flour off the back of the pan after each bread to prevent burning
6. Remove to a plate and brush the tops with butter. Sprinkle with nigella seeds, or alternatively use sesame, chopped parsley, cumin seeds, chili flakes, etc.
7. Stack the baked breads on top of each other as you bake them and cover with plastic wrap. This way they'll stay soft until the next day. However, they're best enjoyed the same day they're made.

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