Naan is to India what tortilla is to Mexico. While it's traditionally baked in a tandoor or clay oven, this recipe can be made in or on a conventional oven or stovetop and is just as beautiful and delicious. Enjoy with your favorite dal (soup) or vegetables!
In a large bowl, dissolve yeast in warm water and let stand until frothy (about 10 minutes).
Stir in sugar, soy milk, salt, and enough flour to make a soft dough (about 1 ¾-2 cups).
Knead on a lightly floured surface or in a stand mixer until smooth (about 6-8 minutes).
Place in a well-oiled bowl, cover with a damp cloth and place in a warm spot to rise.
Let the dough rise for 1 hour or until the dough has doubled in volume.
Punch down the dough and roll out into golfball-sized pieces and place them on a baking sheet.
On floured surface roll out the dough into an oval shape, around 10 to 11 inches long and 6 inches wide.
Place rolled out naan on a greased cookie sheet or baking stone.
Add circles to pan one at a time.
Flip and cook for 2-3 minutes on the other side, then remove from pan.
Serve immediately.