This isn't the first time I made Naan.  Two years ago when John and I were living far away, we came home to visit the family.  Mom was always happy to give up the kitchen to me for an evening, provided of course, that I didn't cook anything too spicy so that she could eat it.  It worked out well - I got to try out my burgeoning skills on my family, and Mom got a night off from dinner making!

John helped me and in a fit of last-minute inspiration, we made Naan to accompany our Chicken Tandoori.  It came out so delicious that I remember being upset we hadn't photographed it for the blog before we all devoured it.  And now (of course!) I can't remember what the recipe was that we used.  I just remember it being so cool that I pulled off something that seems so intimidating.

It isn't intimidating though, so don't stop reading!  Despite the rising time (like any bread), the naan bakes up so quickly, it's amazing.  And, it really lends an authentic air to any Indian dish.  A special Indian dish just in time to celebrate a very special day on Friday (sorry - you'll have to check back!).
Naan (adapted from An Edible Mosaic)
Serves:  6

1/2 tablespoon vegetable oil
1 teaspoon yeast
2 tablespoons warm water
1 teaspoon sugar
2 1/4 cups flour
1 pinch baking soda
2 tablespoons melted ghee (or butter)
1/4 cup plain yogurt (I used Greek)
1/2 cup warm water

Using the vegetable oil, coat the inside of a large bowl.  Set aside.  Meanwhile, in a separate bowl, combine yeast, 2 tablespoons warm water, and sugar.  Let stand about 10 minutes, until yeast mixture foams substantially.  Add flour, baking soda, ghee/butter, yogurt, and water.  Knead together for 5-8 minutes, until the dough comes together and is slightly elastic.  Place in the prepared oiled bowl, turning the dough once so it is fully covered in oil.  Place a warm, damp washcloth over the top.  Let sit 2 - 2 1/2 hours, until the dough has risen to twice its original size. 

Preheat the oven to 500 degrees F.  Place a baking sheet in the oven and let it warm up.  Deflate the dough and separate it into 6 even pieces.  Then, place 5 of the pieces back in the oiled bowl, covered with the washcloth.  Take the last piece and roll it into an elongated oval.  Place onto the hot baking sheet.  Cook about 1 1/2 minutes, flip, and cook about 1 minute on the other side.  During this time, roll out the next dough and repeat until all of the dough has been rolled out and baked.  Serve naan immediately.

Until the next time my oven is on...