Serves: 5
Total Calories: 219
Yield: 6 loaves
Prep time: 3 hours
Cook time: 15 minutes
Total time: 3 hours 15 minutes

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
melted butter or ghee
coarse sea salt for sprinkling

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100° F). Let it sit on your counter until it's frothy, about 10 minutes.

Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.

Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine.

Pour the yogurt mixture into the dry ingredients and gently mix the ingredients together with a fork.

When the dough is about to come together, use your hands to mix. Keep kneading until the dough is soft and pliable.

Cover the dough with plastic wrap and let it rise for 2 to 4 hours.

After the dough has risen, place 2 bowls on the counter. One with flour and one with water.

The dough should be soft and sticky. Divide the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Preheat pizza oven to 500°F - 550° F. Put your melted butter in a bowl, ready for cooking.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick.

Once formed, you can also pick it up and stretch it with your hands. Repeat this method with the rest of the dough.

Place the naan on a floured pizza peel and slide it into the oven. Set the timer for 1 minute. The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cook 30 seconds to 1 minute more.

Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Nutritional Facts:

Serves: 5
Total Calories: 219
Calories from Fat: 48

More Recipes from the Camp Chef Cookbook Cookbook:
Apple Dessert Pizza
Basic Artisan Pizza Dough
Basic Pepperoni Pizza
Cheesy Focaccia Bread
Cinnamon Pizza Sticks With Dipping Glaze
Classic Margherita Pizza
Gourmet Barbecue Chicken Pizza
Naan: Indian Oven-Baked Flat Bread
Nuts about Chocolate Dessert Pizza
Peanut Butter and Jelly Dessert Pizza
Marinara Pizza Sauce
S'mores Pizzas
Cache Chicken Pizza
Garlic Cream Sauce
Whole Wheat Pita Bread