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Naan dough for 25 persons Recipe

The ingredients and ratios are same for 2 or 50 Naan. The process to make dough changes

To ensure success we will make dough in three sequential steps.  
All purpose flour will work, but it is not as conducive to yeast as the bread flour.

Ingredients

1. Active Dry Yeast (.25 oz) pack: 4
2. White Table Sugar: 4 teaspoon
3. Milk at 110º F: 1 Cup
4. Egg Beaten : 4
5. Dahi (Yogurt): 1 Cup
6. Salt: 4 teaspoon
7. Unbleached Bread flour: 4 pounds
8. Ghee or Vegetable shortening: 1 Cup
Unsalted Sweet butter

Step 1: Activate Yeast

Dried Active yeast: 4 teaspoons
White table sugar: 3 teaspoons.
Milk: 1 cup
Heat milk to 110 ºF. Stir in yeast and sugar. Let stay for 10 minutes. You should have a frothy mixture of yeast.

Step 2: Make Khamir (Dough Sponge)

This is very important that all these ingredients be at room temperature. If eggs were in refrigerator, wash them under warm water, warm up yogurt in microwave for 10 seconds etcetera. In United States, the "Dough Sponge" is made as a dough starter for sour dough bread and other specialty breads. Khamir is similar, but not same a dough sponge. This step minimizes errors and further ensures success. Don't add salt in this step, it may retard the yeast.
Yogurt: 1 cups
Eggs: 4
Sugar: 1 teaspoon
Flour: 1 cup
Add all ingredients and mix well in a bowl. Warm the mixture in microwave oven for one minute. Check the temperature. It should be between 95ºF and 105ºF. Stir in Activated yeast from Step 1. Mix well. Keep it 'covered' in a warm place for about 10 minutes. Your nose will know the Khamir is ready.

Step 3: Making Dough

Remaining Flour
Salt
Mix flour and salt thoroughly, sift if you like. Make a mound of flour. Start adding Khamir ¼ cup at a time. Continue kneading till all the Khamir is consumed and you have nice smooth dough. Divide your dough in half,  making two individual balls. Wrap each dough ball with plastic film. Keep in warm place, till the dough double in size. Punch the dough.
Now, is the time to decide, if you want garlic/mint, garlic/cilantro, or plain Naan. If you want half of them one way or all of them. Add this stuffing as needed.
Re-knead so that yeast is re-distributed for about five minutes. Let it rise again till its about 1-1/2 times and not quite the double. Divide the dough into equal sized 26 balls. The dough is ready to make either baked or stove-top Naan.