A Long Time Coming, But Finally Success! a Naan I Can Be Proud Of

75g tepid water

15g sugar

4g instant or active dry yeast

Mix all in a bowl of stand mixer, set aside to activate in warm place. (I have been doing this even for instant yeast, in large part because that was what the original recipe called for. I don't feel naan gets its flavour from slow fermentation and I also feel that part of what makes this recipe so good is that you are trying not to develop too much gluten, so working quickly and getting that yeast kicked into high gear is an advantage for this bread, IMHO). Mix all in a bowl of stand mixer, set aside to activate in warm place. (I have been doing this even for instant yeast, in large part because that was what the original recipe called for. I don't feel naan gets its flavour from slow fermentation and I also feel that part of what makes this recipe so good is that you are trying not to develop too much gluten, so working quickly and getting that yeast kicked into high gear is an advantage for this bread, IMHO).

45g melted butter or ghee, cooled slightly

225g plain yogurt, medium thickness, room temperature

Once yeast is bubbling, and to bowl and bring together briefly with paddle attachment. (You can absolutely do this recipe by hand like the original, but I like the ease of using my mixer and I wanted to experiment with the differences. I will probably try it by hand again a few times to find if one is better or simply more fun than the other).

300g all-purpose flour

4g salt

Directions at thefreshloaf.com

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