Naan

Ingredients

• 2 cups of all purpose flour

• 3 Teaspoons of white sugar

• 1 Teaspoon of instant dry yeast

• 1 Teaspoon of salt

• ¾ Cup of warm water (40°c / 100°f)

• 3 Tablespoon of plain yogurt

• 2 Tablespoons of extra virgin olive oil

Optional:

• 2 Tablespoons of melted salted butter, for brushing on finished Naan's

• 1 Tablespoon of chopped fresh Italian parsley

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Preparation

1. In a large bowl, whisk together the flour, sugar and yeast.

2. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cups warm water

3. Make a small well in the flour mixture and add the yogurt mixture to that well

4. Mix with a fork ingredients, when the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. (use the pictures below to ease on you on when to use the fork and when to knit)

5. Move the dough to oiled bowl, place in a warm spot and let rise for 1-1½ hours approximately until till doubled it size.

6. Flour the working surface & hands, and shape the dough to a rectangle. Split into 6 equal portions and warm a skillet on a medium (cast iron is preferred, but a heavy one would be just as fine)

7. cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots

* The naan's can be kept in the freezer for up to 3 months

Bon Appetit!