1 teaspoon active dry yeast (5 ml)
1 cup warm water (250 ml)
2 tablespoons sugar (30 ml)
1 teaspoon salt (5 ml)
2 ½ cups flour (625 ml)
½ cup butter, clarified or melted (125 ml)
1. In a large bowl, dissolve yeast with salt
and sugar in warm water. Let stand about 10 minutes, until frothy.
2. Stir in enough flour to make soft dough, about 2 ½ cups. Knead for about 5 minutes on a lightly floured surface, or until smooth. Place dough in an oiled bowl, cover with a plastic wrap, and set aside to rise. Let it rise for 1 hour, until the dough has doubled in volume.
3. Flatten dough with your hands and pinch off 8 small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a plastic wrap, and allow to rise until doubled in size, about 30 minutes.
4. Roll one ball of dough out into a thin circle. Lightly oil a cast iron pan. Place dough on pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Turn over and brush cooked side with butter. Continue cooking until browned, another 2 minutes.
5. Remove from pan, and continue the process until all the naan has been prepared. Keep warm.