Mixing the Dough 

1. To the bowl of a stand mixer, add warm water, Caputo "00" Chef's Flour, yogurt, and yeast. Mix on speed 1 for 7 minutes.
2. Next, incorporate the salt and mix on speed 2 for 3-4 minutes until the dough is combined. Remove the hook from the bowl and cover the bowl with plastic wrap.
3. Let the dough rest and ferment at room temperature for 2 hours.
4. Remove the dough from the bowl and place it onto a surface lightly dusted with Caputo "00" Chef's Flour.
5. Using a bench knife and scale, measure 6 (150g) pieces of dough and round them into a ball.
6. Add the dough balls to a sheet pan or wide container, lightly oiled with Olitalia Extra Virgin Olive Oil.
7. Cover with plastic wrap and place in the refrigerator to ferment overnight (12-24 hours).

Baking 

1. The next day, remove from the refrigerator, re-ball each piece of dough, and place them back on the pan or in the container.
2. Let the dough balls rest at room temperature for 2 hours before baking.
3. While these rest, preheat your oven to 500°F with a pizza steel or pizza stone inside your oven.
4. When the dough is rested and the oven is heated, roll out your dough ball on a surface dusted with Caputo "00" Chef's Flour. Dimple your fingertips into the dough to prevent the Naan from puffing up while baking.
5. Place the stretched Naan on the pre-heated steel/stone and bake for 5-6 minutes until golden brown.

Topping 

1. In a separate saucepan, melt butter or ghee.
2. Using a pastry brush, brush melted butter over the entire top surface of each piece of Naan.
3. Optional spice recommendations: chopped parsley or other herbs; Panch Phoron (toasted ground fennel, cumin, nigella, fenugreek, & mustard seeds); or a tasty non-traditional topping is aioli, shaved pecorino, and capers.
4. Serve and enjoy on its own or with your favorite comfort dish!

Notes

• If you do not have a pizza steel or stone, you can bake the Naan in a cast iron skillet or non-stick pan over high heat for the same amount of time. Simply flip the dough halfway through the bake time.