Homemade Naan Bread

Instructions

1. Activate yeast: In a large bowl, mix lukewarm water with sugar and dry yeast. Stir until dissolved. Let it sit for 10 minutes until it becomes bubbly and activated.
2. Prepare dough: Add yogurt, white flour, salt, baking powder, and extra virgin olive oil to the activated yeast mixture. Knead the dough by hand for about 5 minutes until elastic and cohesive.
3. Let dough rise: Cover the dough with a cloth and let it rise in a warm place until it doubles in size, approximately 1 to 2 hours (sometimes as little as 30 minutes depending on warmth).
4. Divide dough: Once risen, punch down the dough and shape it into a sausage. Divide into 8 equal pieces and shape each into a small ball.
5. Roll out dough: Roll each ball into a circle approximately 10–14 cm in diameter on a floured surface.
6. Prepare wok and bake: Heat a wok pan (preferably a heavy-duty wok like Zwilling Joy series). Brush one side of the dough circle with water and place the wet side down in the hot wok.
7. Tandoori effect baking: Invert the wok over an open flame (such as a gas burner) so the bread cooks like in a tandoori oven. Then flip the bread back onto the wok pan to finish baking the bottom side.
8. Make garlic butter: While baking, crush garlic and mix with softened butter. Optionally add white onions, coriander, black pepper, or meat products to taste.
9. Brush garlic butter and serve: Immediately brush the hot naan with the prepared garlic butter and serve warm.