Naan

1000	g	White plain flour
300	ml	Milk
300	g	Yoghurt
40	g	Fresh yeast (or corresponding amount of dry yeast)
2		Eggs
2	Tbsp.	Vegetable Oil
1	Tbsp.	Sugar
1/2	tsp.	Salt
1	Tbsp.	baking powder
50	g	Melted butter or Ghee
1		Carbon steel frying pan or cast-iron skillet (and appropriate lid)

1. Step

   Combine the flour, salt and baking powder and set aside.

2. Step

   Heat milk until lukewarm, place in a large bowl and dissolve sugar and yeast and let it rest for 15-20 minutes until bubbles start to form.

3. Step

   Add the other ingredients by first mixing in the eggs, oil and yoghurt and thoroughly mix. Slowly add the flour in steps (500g, 200g, 200g, 100g) and knead the dough for 10 minutes until the textures is springy and soft.

4. Step

   Coat the ball of dough in some extra vegetable oil and cover the bowl with a damp cloth or cling film to prevent the dough from drying out. Place in a warm environment and let the dough rest for approximately 1 to 1.5 hours.

5. Step

   Form roughly 16 balls of dough, cover them with a damp cloth and set them aside.

6. Step

   Heat the carbon steel frying pan or cast-iron skillet to a very high temperature.

7. Step

   Roll out one ball of dough at a time and place in the heated pan and cover with lid. Wait until air pockets start to form and check that the naan does not burn. Flip once and bake the other side for no more than 30 seconds.

8. Step

   Place the finished naan on a plate and immediately brush the hot side with melted butter or Ghee. Cover the naans with a tea towel.