Directions: |
Directions:In a small bowl, combine the yeast, sugar, and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt, and egg until evenly combined.
In a medium-sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half c. at a time until you can no longer stir it with a spoon (about 1 to 1.5 c. later).
At that point, turn the ball of dough out onto a well-floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. 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, gently flatten the dough and cut it 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 spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about a ¼ inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the underside is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well |
This recipe for Naan, or Indian Flat Bread is from