Angi's Indian Naan from the oven

Ingredients for 1 servings:

• 400 g flour
• 2 tsp dry yeast
• 2 tsp salt
• 2 tsp sugar
• 1 tsp baking powder
• 4 tbsp sunflower oil or other neutral oil
• 6 tbsp natural yogurt
• 2 cup(s) water, lukewarm, as needed
• Flour for the work surface
• 2 tsp ghee

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 3 minutes; Total time approx. 4 hours 23 minutes

Dissolve the dry yeast in a little lukewarm water and let stand for 10 minutes. Meanwhile, mix the sugar, salt, and baking powder with the flour. Add the oil and yogurt and knead. Knead the dough together with the yeast water until it has a firm dough. Add more water if necessary. Cover the dough and let it rise in a warm place for 3-4 hours, until it has almost doubled in size. Preheat the oven with a pizza stone to the highest setting (mine is 275°C) for about 30 minutes, until the stone is hot. In a pinch, you can also bake without a pizza stone on the baking sheet. Once the dough has risen, knead it for a few more minutes and then cut it into six equal pieces. Roll out these pieces into ovals. Dust with flour to make it easier. Place the ovals on the pizza stone, but only bake 2-3 pieces at a time. Baking takes about 2-3 minutes. Close the oven door immediately to prevent the heat from escaping. Brush the finished naan with ghee.