Naan

Makes enough for 8 medium pieces of bread

• 2 tsp dry active yeast    
• 1 tsp sugar
• 1/2 C water
• 2 1/2 - 3 C flour
• 1/2 tsp salt
• 1/4 C vegetable oil
• 1/3 C plain Greek yogurt
• 1 large egg

 In a small bowl, combine the yeast, sugar and water and stir to dissolve. Stir in the oil, yogurt and egg until evenly combined.

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

Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. 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). 

Gently flatten the dough and cut it into 8 equal pieces. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side. Serve plain or brushed with melted butter and sprinkled with herbs.