Homemade Yogurt Naan Bread

Instructions

1. In a stand mixer combine water, yeast, yogurt and honey. Whisk to combine then add flour, baking powder and salt.
2. Using a dough hook, turn mixer to low speed and mix dough for exactly 5 minutes. Turn mixer off and cover bowl with a towel. Let sit for 30 minutes to rest or autolyse.
3. After 30 minutes remove towel from bowl and mix dough on medium-low speed for 12 minutes.
4. Once dough is smooth, transfer to a well oiled bowl. Cover with plastic wrap and let sit for 30 minutes on the counter.
5. Remove plastic wrap and fold dough in bowl a few times then cover tightly with plastic wrap and refrigerate overnight or for at least 16 to 24 hours.
6. When ready to use, remove dough from fridge and cut into 8 even-size pieces. Roll or form into tight balls.
7. Place dough balls onto a couple of sheet pans sprayed with non-stick spray then cover with plastic wrap.
8. Set aside at room temperature for at least 1 to 2 hours or until dough has doubled in size and softened.
9. Preheat grill to medium-high heat (350ºF to 375ºF). Stretch each dough ball by hand or with a rolling pin to form a thin, 6" to 8" round tortilla shape.
10. To grill simply spray each dough with a little non-stick spray and place on grill for 3 to 5 minutes per side or until bread starts to get bubbles and will release from grill. Flip and repeat until dough is puffy and nicely charred on all sides and dough is fully cooked.
11. Place cooked naan bread into a basket or platter and cover with a clean towel to keep warm until ready to use.
12. Chef's Note: Naan can also be cooked in a 500ºF oven on a pizza pan individually for approximately 3 to 5 minutes or until puffed up and browned.