Naan Adventure

Based on Naan Recipe II, the ingredients are:

• 2/3 cup warm water
• 1 teaspoon active dry yeast
• 1 teaspoon white sugar
• 2 cups all-purpose flour (1/2 pound)
• 1 teaspoon salt
• 1/4 cup ghee (4 tablespoons / 2 oz / 57 g melted butter)
• 2 tablespoons plain yogurt
• 2 teaspoons kalonji (onion seed)

I'm going to try going with a AB-style sponge starter instead of just proofing the yeast in sugar water.

1. Whisk the water with the yeast and sugar until the yeast is dissolved. Add 3 ounces of flour. Cover and let stand in a cool place for a few hours.
2. Sift remaining 5 ounces flour and salt three times into a large bowl add the yeast mixture, half of the ghee and all the yogurt. Mix into a soft dough then knead on a floured surface for about 5 minutes or until dough is smooth and elastic. Place the dough in a large greased bowl, cover and let stand in a warm place for 1 1/2 hours or until the dough is doubled in size .
3. Punch down dough then knead for 5 minutes. Divide dough into 6 pieces. Roll each piece out into 8 inch round naans.
4. Cover an oven tray with foil and grease the foil. Brush the naan with a little of the remaining ghee and sprinkle with some of the kalonji. Cook naan one at a time under a very hot grill for about 2 minutes on each side or until puffed and just browned.