Naan

2 1/2 cups warm water
2 teaspoons dry yeast
6 cups all-purpose flour
1 tablespoon salt
6 teaspoons sugar (Optional)


Add water and yeast to a large bowl. Add 3-4 cups of the flour, a cup at a time. Stir, using a wooden spoon, in one direction for 1 minute. Add salt and sugar. Add remaining flour, a cup at a time, stirring after each addition. Stop adding flour after the dough is stiff (you might not want to use it all).

Turn the dough out onto a lightly floured surface. Knead the dough until it is smooth and easy to handle for about 10 minutes. Shape the dough into a ball and put in a well-oiled bowl. Cover with a wet towel and let rise in a warm place until it gets doubled for about an hour.

Punch the dough and divide into 4 equal pieces. Flatten each piece into an 8 x 6 inch oval. Let rest for 10 minutes. Wet fingers with water and "dimple" the bread by pressing your fingertips into the dough and stretching the dough, and make them thin.

Put the bread to baking stone (You can use the Nonstic Pan or Roti Thatiya). Bake until bread is golden on top and brown and crusty on the bottom for about 4-5 minutes.

Naan can be served with a meat and/or gram curry.