2½ cups lukewarm water
2 teaspoons Red Star Active Dry Yeast
5½ cups all purpose flour, plus more for dusting the work surface with
1 tablespoon Kosher salt
10 cloves garlic, minced
¾ cup green onion, sliced finely
Olive oil for brushing the dough
¼ cup cornmeal


Fill a medium sized bowl with the water and sprinkle the yeast on top of it.
Whisk the yeast until it's dissolved.
Add 3 cups of the flour and stir with a heavy spatula or wooden spoon until smooth.
Add the salt and then the remaining flour. Stir again until well combined.
Dust a clean work surface with some flour and dump out the dough.
Start to knead the dough dusting with more flour if things get sticky.
Once the dough is a round ball, about 5-7 minutes of kneading, place the dough back into the bowl it came from making sure to coat the bowl with a little olive oil.
Cover the dough and let rise in a warm area for 2-3 hours or until doubled in size.
Once the dough is ready, preheat your oven to 550 degrees or as hot as it can go if not that high.
Place a pizza stone or a large upturned baking tray on the top shelf of the oven as it heats up. Dust it with a little of the corneal.
Transfer the dough to a floured surface and punch the air out of it. Cut the dough into 4 pieces.
Using your finger tips press each piece of dough into an oval shape about 8 inches long and 6 inches wide.

Brush the dough with some olive oil and rub some minced garlic over the surface.
Sprinkle with the green onion and transfer to the pizza stone or baking tray.
Bake in the oven for about 8-10 minutes, longer if you like it more crusty.
Once the naan has finished baking, transfer it to plate and cover with a clean towel.
Proceed the same way with the other dough pieces until all of them have been baked.
The bread is best served warm and can be reheated covered in foil in a 350 degree oven.