6 cups unbleached all-purpose flour
1/2 cup water
1 tsp. active dry yeast
2 cups lukewarm water
1/2 cup buttermilk
1 tsp salt
Vegetable oil for the bowl
3 to 4 Tbs. unsalted butter, melted
Flour for dusting
1 tsp. nigella (black onion) seeds
Method
Put the yeast in the 1/2 cup of water. and stir. Mix the water and buttermilk in a big bowl and stir in the yeast mixture. Add the salt and adding about 1 cup of dough and mix well stirring in the same direction ! Once the dough has come together knead into a soft dough. As you knead, add the remaining flour by keeping your work surface well dusted rather than by adding it directly to the dough. The dough will pick up as much flour as necessary as you knead. Knead in the same direction as this develops long strands of gluten, needed for the soft yet chewy texture of the naan.
Keep covered overnight in a fresh bowl which has been lined with vegetable oil.
Next day, punch the risen dough and knead with the unsalted butter. Knead until soft and supple.
Cut into 5-7 pieces or balls. Stretch the dough with your hands into a long Naan shape.
Place a pizza stone in the middle of the oven.
Pre-heat the oven at 500 degrees. Make sure that it has preheated for at least an hour. Slightly sprinkle the pizza stone with flour. Place your naan on the stone and bake until the breads have puffs which are golden brown. and the bottoms are slightly crusty.
Enjoy it hot.
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