Paneer Naan

1. Combine the yeast, sugar, and water in a measuring cup.
   1. Let sit for 10 minutes.
2. Mix the flour, baking soda, and baking powder in a large bowl.
3. Whisk together the yeast mixture, yogurt, and milk to form the dough.
   1. Stir in the dry ingredients.
   2. Knead with your hands until the dough forms a smooth, soft ball.
4. Place the dough in an oiled bowl.
   1. Cover with plastic wrap.
   2. Leave at room temperature until the dough doubles in size (about 2 hours).
5. Remove the dough from the bowl.
   1. Turn onto a well-floured surface.
6. Knead the dough briefly.
   1. Divide the dough into 12 equal portions.
   2. Roll into ¼ inch thick ovals – approximately 6 inches wide.
7. Heat a cast-iron skillet at a moderately high temperature.
   1. Brush the skillet with melted butter.
   2. Place the dough in the skillet.
   3. Cook for 1 minute or until the dough puffs up.
8. Flip the naan, cover the pan, and cook for another minute.
9. Remove the dough from the pan.
   1. Brush both sides with butter and sprinkle with salt.
   2. Place on a baking sheet and top with crumbled paneer.
10. Cook in the oven for 2 minutes until the cheese just begins to melt and the naan turns golden brown.

Trivia

There are various types of paneer that are made by draining the curds to a larger or lesser extent.