Naan Tandoori Flame Recipe

In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit for 10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center.

Add the frothy yeast mixture, yogurt, and olive oil into the well. Mix until a rough dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the tandoor oven or a pizza stone in your oven to the highest setting (about 500°F or 260°C).

Once the dough has risen, punch it down and divide it into 8 equal pieces.

Roll each piece into a ball and then flatten each ball into a tear-drop shape, about 1/4 inch thick.

If adding garlic or basil, sprinkle the minced garlic or chopped basil on one side of the naan before baking.

Place the naan on the inside walls of the tandoor or on the preheated pizza stone, cooking for about 2-3 minutes until puffed and golden brown.

Remove from the oven or tandoor and brush with melted butter if desired.