InstructionsReset

1. 1.

   Mix the dough

   Combine the ingredients in a bowl and mix it very well. You want all the flour to be hydrated.
2. 2.
   If the dough is too dry, add water tablespoon by tablespoon until the dough is tacky but not sticky.
3. 3.

   Bulk fermentation

   At the beginning of the bulk fermentation, do three sets of stretch and folds, spaced out by thirty minutes.
4. 4.
   The bulk should go on until the dough is between doubled and tripled.
5. 5.

   Shaping

   Once bulk fermentation is over, flour your counter liberally.
6. 6.
   Dump the dough out of the container and divide it into eight pieces of equal size.
7. 7.
   Take a piece of dough and press it out into an oblong shape, about 20x25cm (8×10 inches). It doesn't have to be pretty.
8. 8.

   Making the naan

   Heat a cast-iron skillet to medium-high heat and brush it with ghee. A little goes a long way here. Add a piece of dough.
9. 9.
   Brush the top with a little bit of ghee.
10. 10.
    When the dough piece has lovely bubbles, and you have brown spots on the bottom, flip it over and brown the other side.
11. 11.
    Brush the pan with a bit of ghee and repeat the rest of the dough pieces.
12. 12.
    Serve hot or reserve for later.