Naan Bread

2 ¼ cups of bread flour
1 ½ TSP of active dry yeasts
1 TSP of confectioners’ sugar
1 TSP of salt

Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).

½ cup of water
½ cup of plain white yogurt
1 TBSP of Extra Virgin Olive Oil

Knead on low speed until all ingredients are partially incorporated (about 1 – 2 minutes).

Then increase speed to medium-high and knead until a sticky dough is formed (about 3 – 4 minutes).

Remove the bowl from the mixer and cover it with plastic wrap. Let it rise in a warm place until it has at least doubled in size (about 2 – 3 hours).

½ stick of butter

¼ cup of Extra Virgin Olive Oil
¼ cup of frying oil
1 TSP of salt
Optional: 5 cloves of garlic

Thoroughly stir with a whisk until fully incorporated (about 1 minute).

Working on a lightly floured surface (countertop), separate the dough into eight even parts (the size doesn’t need to be exactly even) using a bowl scraper.

Note:
No proofing time is necessary.

Note:
You can bake on a non-stick fry pan on medium-high heat  (with no extra oil added) or grill on medium heat (right on the grill – no pizza stone needed). Grilling is a little better option since it is partially simulating a tandoori oven, which is usually used to prepare this traditional Indian bread. Another advantage of the grill is that you can make more at the same time.

Right before baking, brush one side of the bread with the brushing mixture (prepared in step 3), and place the brushed side down. Bake until done– the bottom side will have little brown spots (about 1 – 2 minutes).

While baking, brush the second side with the brushing mixture.

Flip and bake until done. The other side will start having little brown spots (about 1 – 2 minutes).