Makes: 6 naan
Ingredients:
2 C flour (1C white, 1C atta flour if you have it)
3 tsp sugar
1 tsp yeast
1 tsp salt
3 tbsp plain yogurt
2 tsp olive oil
3/4 cup warm water
Instructions
1. Mix sugar and yeast in bowl with warm water (best at 100F), let sit 5-6m to bloom
2. Once the yeast "blooms", add in olive oil, yogurt, and salt. Stir and add in flour to form soft dough
4. Knead dough 5-6m until smooth. Lightly cover in olive oil and let rise in warm spot until doubled in size (45-60min).
5. Cut dough into six pieces and roll each piece gently into ball. Let rest 5min.
6. Pre-heat skillet to high/med-high (I prefer using a cast iron skillet)
7. Roll each piece of dough into oval about the thickness of a chequebook (do people even know what cheques are anymore?). Shape does not have to be perfect.
8. Transfer to hot skillet. Top should start forming air bubbles within 1-2m. Like with pancakes, it can take a bit of time to figure out the best temperature for your skillet.
9. Once top is well adorned with air bubbles (and bottom is golden with some browning sections, usually 2-3min), flip and let finish cooking (usually another 2-3min).
10. Brush naan with butter or garlic butter and dusting of parsley if desired. Serve hot with literally anything.
