Bread (strong) flour (I use a brand called Kitano Kaori)
Homemade natural yeast starter
Unsweetened plain yogurt
Combine all ingredients except for the vegetable oil in a large bowl, and knead them together. (I use a dough kneading machine.)
When the dough stops sticking to your fingers, and can be gathered into a ball, transfer it to a clean working surface, and continue kneading (about 10 minutes).
Add the vegetable oil, and knead until the dough becomes smooth (5 to 10 more minutes).
Put dough in a lightly greased bowl, cover with plastic wrap, and let it rise (1st proving). It took mine 4 hours.
Gently remove the dough, separate it into 8 parts, and roll into balls. Cover with a damp towel and let sit for 15 minutes.
Stretch each ball into the shape of naan, and place them on a baking sheet.
To cut the holes for the eyes and mouth, make slices into the naan and pull it lightly in upward and downward motions to achieve the right expression (to make the head and the chin). The eyes and mouth should form naturally this way.
Cover with a damp towel, wrap in plastic wrap, and let it rise again (2nd proofing) for 1 hour.
Bake in oven for 8 minutes at 200℃. Then, they're ready to serve.
Story Behind this Recipe
My husband made curry, so I made naan with my daughter. While my daughter was stretching the dough out, she wanted to be creative, so that's how we came up with these. Just in time for Halloween, too!
You can also use instant dry yeast. Here are the ingredients to use in that case:
Bread (strong) flour 300 g Salt 5 g Honey 10 g Vegetable oil 2 tablespoons Yogurt 50 g Instant dry yeast 4 g Water 160 ml 1st proofing time: 1 hour, 2nd proofing time: 40 minutes