To a mixing bowl, add 5 cups of all-purpose flour, and 1 tsp of salt. In a separate small bowl, combine 3 tbsp of warm water and 1 tsp of active dry yeast. Let sit for a few minutes to activate the yeast.
Once the top of the yeast mixture starts to form small bubbles, add the yeast mixture to the mixing bowl. Add 3/4 cup of water (and more as needed if the dough is too dry) and ¼ cup of yogurt to the bowl and mix together with hands.
Knead until the dough is smooth, tacky, loose, and easy to work with. Place the dough back into the bowl and thoroughly coat with canola oil.
Cover the bowl of dough with plastic wrap and let sit for about an hour or until the dough is about twice its original size. Then, put in the fridge either balled or as is for at least an hour or until the next day.
Divide the dough into equal parts. Roll each part into a ball and place onto a baking sheet that is dusted with flour. Cover the baking sheet with plastic wrap and refrigerate for at least 8 hours, or up to 2 days.
Roll out the naan and place into a 500-degree Fahrenheit oven for about 5 minutes until it is risen and puffy. Lightly brush with ghee or minced garlic with ghee
Per person (149g)
Calories 440 Kcal
Selenium 37 mg
Folic Acid 165 mcg