Homemade Naan

INGREDIENTS

2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
1/4 cup extra virgin olive oil
1/3 cup plain Greek yogurt
1 egg
2 1/2 to 3 cups flour
1/2 tsp sea salt

DIRECTIONS

In a small bowl, stir together the yeast, sugar, and warm water. Let it sit until frothy on top (a few minutes).

To the yeast, add the oil, yogurt, and egg and stir until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Add the wet ingredients to the flour/salt mixture and stir until well combined. Continue adding the flour just a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

Turn the ball of dough out onto a well-floured surface and knead for about 3 minutes, adding flour as necessary to keep the dough from sticking. When done, the dough should be smooth and very soft but not sticky.

Loosely cover the dough and let it rise until double in size (about 45 minutes).

After it rises, divide the dough into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and coat evenly with a thin layer of olive oil. Working with one ball at a time, roll the dough out until it is about 1/4 inch thick. Place onto the hot skillet and cook until large bubbles have formed on the top surface and the underside is golden brown. Flip the naan over and cook the other side until golden brown as well.

Serve hot, either plain or brushed with melted butter and sprinkled with herbs!