This delicious, soft Indian flatbread is traditionally baked in red-hot tandoor ovens. At home, a preheated baking stone or steel can yield good results. If desired, substitute Ghee for the butter.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.

Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.

Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with:

If desired, sprinkle on top:

Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with:

Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.