This is the best Naan I have ever tasted that was cooked without a Tandoor.
Making it this way it comes out nice and soft with a bit of crust. It will remain soft for at least a few hours. So far it has never lasted longer than that in my house.
1/2 cup lukewarm water
1 Tablespoon sugar
1 package dry yeast
3 cups of All Purpose flour
1 teaspoon salt
1 1/2 cups yogurt
2 Tablespoons melted Ghee
Mix the Wet ingredients to activate the yeast.
Mix the Dry ingredients.
After the yeast has started to foam mix the yogurt and Ghee into the Wet.
Add the Wet to the dough.
Mix well and add yogurt or water to make a wet dough.
Let dough rest covered for 15 to 30 minutes.
Divided dough into smaller balls and let rise 15 to 30 minutes.
Preheat oven and baking sheet.
Shape balls into naan shape; brush the top with melted ghee.
Heat a flat pan.
Add your Naan to hot pan until it puffs up. Transfer to a hot baking sheet then under the broiler until the top is done.
Please watch: "Watermelon Mul Naengmyeon"