Indian Naan Flatbread

Directions

• In a large mixing bowl, combine 1 1/2 cups flour, yeast, sugar, baking soda, and salt.
• Add warm water, oil, and yogurt to flour mixture.
• Blend at low speed until moistened; beat 1 minute at medium speed.
• Switch to the dough hook and gradually mix in remaining flour to make a smooth dough, add more or less flour as necessary (I only used 2 1/2 cups flour). Knead for 5 minutes. If you don’t have a mixer, you can mix everything by hand as well. I did this for years before I got my KitchenAid mixer.
• Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles, about 45 minutes. If you are making this in winter, turn your oven to 190ºF and place your dough near the oven to rise. If your house is cold (<68ºF) your dough may not fully rise.
• Preheat cast iron or nonstick skillet over medium heat. Basically use the same skillet you would use to make a heap of pancakes.
• Punch the dough down, and divide dough in to 6 pieces.
• Let it rest five minutes covered. Roll out each piece of dough into a tear drop shape about 8 inches long and 1/4 inch thick. You do not need (or is it knead :P) to make perfectly round naan.
• Place naan on heated skillet and cook for about 2 minutes until the bottom is lightly browned and starting to puff.
• Flip the naan over and cook an additional 2 minutes.
• Remove from the skillet and brush lightly with melted butter.
• Wrap naan in aluminum foil to keep them warm until ready to serve.