Ingredients
3 cups all purpose flour
2¼ tsp quick rise yeast, (1 package) such as Red Star
2 tsp sugar
⅛ tsp baking soda
1 tsp salt
¾ cup water, 120 to 130 degrees F
¼ cup oil
¼ cup full fat plain yogurt
melted butter
Preparation
In a large mixing bowl, combine 1½ cups flour, yeast, sugar, baking soda, and salt. Add warm water, oil, and yogurt to the flour mixture.
Blend at low speed until moistened; beat 1 minute at medium speed.
Switch to the dough hook and gradually mix in the remaining flour to make a smooth dough, add more or less flour as necessary. Knead for 5 minutes.
Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise for about 45 minutes until dough doubles.
Preheat oven to 400 degrees F with a pizza stone on the center rack.
Punch the dough down, and divide the dough into 6 pieces. Let it rest for 5 minutes covered. Roll out each piece of dough into a teardrop shape about 8-inches long and ¼-inch thick.
Cook naan 2 at a time, use a spray bottle to lightly mist each piece of dough with water and put it wet side down on the pizza stone.
Cook for about 2 minutes until the bottom is lightly browned and starting to puff. Spray with additional water and flip the naan over and cook for an additional 2 minutes.
Remove from the oven and brush lightly with melted butter.
Wrap naan in aluminum foil to keep them warm until ready to serve. Enjoy!
