Beet Naan Bread

What to do

1. Whisk together the warm water, honey, and yeast in a small bowl. Set aside until foamy, about 10 to 15 minutes.
2. Whisk together the flour, beet powder, and salt in a large bowl. Add the ghee, yogurt, and yeast mixture and mix with a wooden spoon or by hand until thoroughly combined. Turn the dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.
3. Transfer the dough to an oiled bowl, cover with plastic wrap, and set aside until nearly doubled in volume, about 1½ hours.
4. Punch down the dough, and turn it out onto a floured work surface and knead it again for a few minutes. Cut the dough into 8 pieces and roll each piece into a ball. With a rolling pin, roll out each ball into a 8-by-4 inch oval, dusting with flour as needed.
5. Heat 2 teaspoons of oil in a large heavy bottomed pan over medium-high heat until hot and shimmering. Place one piece of dough in the pan, adjusting the heat as needed so that the bread is browning nicely on the bottom and not burning. The top should start to bubble and puff up slightly. Cook for about a minute or two on each side until both sides of the bread are browned. They should have well-browned spots in areas but should still be pliable.
6. When ready to serve, transfer the naans to a baking sheet and keep warm in the oven at 300 F. You can keep them warm in the oven wrapped in foil if you’re cooking the remaining breads or preparing other items to enjoy alongside. Serve warm.