311g flour (I split it 50:50, King Arthur bread flour and whole wheat.)

4g instant yeast

13g sugar

7g salt

270g soy milk (you can use any combination of plant milk and plant yogurt. I always have soy milk on hand, so that’s what I’ve gravitated towards)

Mix everything together (I use a stand mixer)

Let rest at room temp till doubled (2-4 hours depending on the temp of your room)

Dump it out on a floured surface, cut into chunks* (the above amounts I usually end up with 12 pieces)

Press the chunks flat, and cover.

Let those chunks rise for another 2-4 hours.

Preheat your pizza oven to max temp (900f)

Flour the chunks, and flatten them THIN!

Put 1-2 chunks on pizza peel, toss into oven for 30-60 seconds, flipping after they puff up.

*normally I split the big dough ball into 3 pieces. Refrigerate 2 of them, and only make one into chunks. That way I can have fresh baked naan for 3 days while we eat all the curry.