4 1/2 cups AP flour + more for dusting and rolling
2 tsp salt
1 tsp baking powder
1 envelope or 2 1/4 tsp yeast
1/ 4 cup warm water
2 tbsp sugar
3 tbsp milk
1 cup yogurt
2 tbsp vegetable oil + more for the bowl
2-3 cloves, crushed and minced garlic
3 tbsp ghee (or butter)
chopped fresh cilantro
Place the sugar, yeast, along with warm water in a small bowl and let sit 5-10 minutes or until the mixture begins to froth and rise. This indicates the yeast is active. Set aside.
Sift flour,baking soda and salt into a bowl, add yeast mixture,milk,yogurt, 2tbsp of oil/ghee, half of the crushed or minced garlic and mix well together by using hands ,turn the dough out onto a floured surface and knead for 8-10 minutes until shiny and elastic. (Note : If necessary use some warm water)
Transfer the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 2 to 4 hrs (I put it in the oven). Punch down the dough; knead again for about 4 minutes, divide the dough into 8 parts and slice it in triangles. Cover with damp kitchen towel and let rise until doubled in size for about 40 to 60 minutes.
Preheat the oven at 450 degree and set the oven settings to broil and preheat pizza stone at very high temperature. If you do not have a pizza stone then pre heat your baking tray in the oven. Brush the naan with little water and lay 2 pieces of rolled dough on the pizza stone with the wet side down. Cook until the bottoms are browned and the tops blister, puff and are lightly toasted, 2 to 4 minutes. Remove from oven, brush tops with ghee or melted butter, and place in a cloth-lined basket for serving. Repeat with remaining dough.
Adapted from kothiyavunu.com