Naan Bread Recipe Without Tandoor

Instructions

1. In a big bowl, place Water, Sugar and Yeast: mix until sugar dissolve. Cover and let sit for 10 minutes.
2. Add Flour, Salt, Yogurt, Oil and mix with a spoon until you reach a sticky dough.
3. With your hands, knead the dough until less sticky and pulls away from the bowl (it will be very soft and just a little sticky, but not too much).
4. Transfer the dough into a greased big bowl and grease the dough.
5. Cover with plastic wrap and let it rise in a warm place until double in size (about 1-2 hours).
6. When the dough is double in size, heat a pan over high heat: when you will cook the Naan, the pan will be very hot.
7. Punch the dough down, transfer it on a little flour surface, form a ball and divide it into 6 equal pieces.
8. Roll every piece and cover them with plastic wrap to avoid dryness.
9. On a floured surface, take one piece of dough, sprinkle with just a little flour and roll it out to an oval long shape.
10. Place the Naan on the super-hot pan: reduce the heat just a little and allow it to cook for about 50 seconds or until on the surface of the Naan will appear big bubbles.
11. Flip it over to cook the other side, increase the heat and press down on the Naan with a spatula: the Naan is done in about 1 minute when the bottom gets dark brown spots at some places. Naan cooking is fast because of the high heat of the skillet.
12. Remove Naan from skillet, brush generously with ghee or melted butter and sprinkle some fresh coriander on top.

13. Roll another ball and cook the Naan: repeat until all Naan are cooked.

14. Serve it hot or warm.