Step 1

In a measuring cup combine the warm water and yeast. Dissolve the yeast in the warm water, and then add the honey to it.

Step 2

Set aside for a few minutes and allow the yeast mixture to sit until a foam head grows on top.

Step 3

In a large mixing bowl or mixer whisk together the flour, salt, and baking soda.

Step 4

Form a well in the middle of the bowl and to this add the egg. Beat the egg, and then whisk in the yogurt.

Step 5

Pour in the yeast mixture.

Step 6

Using a large spoon mix all the ingredients together until combined.

Step 7

Turn the dough out onto a floured surface, and allow the it to rest for a couple of minutes.

Step 8

Knead the dough and add additional flour if kneaded until you have a soft dough.

Step 9

Put the dough in a bowl, and cover with towel. Put in a warm spot or a cold oven and allow to rise for one hour or until the dough has roughly doubled in size.

Step 10

You can also rise or proof the dough in an Instant Pot. Set to yogurt function LOW for 30-minutes then cover with plate.

Step 11

Once dough has roughly doubled in size remove from pot, and turn dough out onto a lightly floured surface.

Step 12

Cut the dough into 8 pieces. Form each piece into a ball, and then roll out to about 1/4-inch thickness.

Step 13

Preheat the Blackstone griddle to medium to medium-high heat. Add a little oil to the surface and cook the naan until bubbly. This should take 2-3 minutes.

Step 14

Once the dough starts to bubble, and has enough bubbles for you then flip to cook for a couple more minutes on the other side. Remove to plate for serving.

Step 15

Serve immediately or store in an airtight storage bag or container for up to 5 days. Freeze up to three months in a freezer bag or container then thaw on counter or in refrigerator.