1. Start to melt butter in a pot over medium-low heat. While butter is melting, begin to weigh potato flakes into a medium sized mixing bowl. Add all of the second water to the potato flake. Begin to mix to help rehydrate the potato.
2. Once the potato flakes have been hydrated, begin to mix in the melted butter or ghee.
3. After you mix the butter and potato flakes, begin to weigh out and mix in sour cream.
4. Set aside your potato mix, and begin to measure out your first measurement of water.
5. Once you have your first water measured out, begin to mix in your sugar & yeast to let your yeast bloom in your mixing bowl.
6. Add your potato mix to your yeast mixture and begin to weigh out your flours & V-70 Hemp Heart Protein.
7. Add the flours & V-70 to your mixing bowl.
8. Measure out your salt and add to the mixing bowl as well.
9. Begin to mix your dough in a mixer with a dough hook attachment. Mix on Speed 2 until the dough is smooth. About 3 to 5 minutes. If you do not have a mixer, knead by hand for about 10 minutes.
10. Let the dough rise in the mixing bowl until it is doubled in size.
11. Once the dough has doubled in size, begin portioning out your dough and shape into balls. About 150g per dough ball.
12. Place dough balls in the fridge and let set for at least 2 hours or overnight.
13. Use tortilla press or roll them out by hand.
14. Make them into about 5 inch circles.
15. Use a flat top or flat skillet and cook on each side until dough is golden brown on each side.
16. Yields: About 20 pieces of Naan

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