Naan

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Introduction

This is actually pretty easy to make, and it's guaranteed to be a hit if you cook it for a group of friends. The only problem is that you can't cook all the naan at once, so people will start snagging pieces of the hot bread unless you smack them with your spatula.

Ingredients

• 2 tsp dry yeast
• 1 tsp white sugar
• .5 cup warm water
• 3 c flour
• .5 tsp salt
• .25 c veggie oil
• .5 c plain yogurt
• 1 egg

Instructions

Combine the yeast, sugar, and water in a medium bowl and stir well. Let it sit for a few minutes, until the top is frothy.

Mix the oil, yogurt, and egg into the liquid.

In a separate bowl, mix 1.5 c of flour with salt. Add wet ingredients to flour/salt mixture and stir, adding .5 c of flour at a time until you can't easily stir it anymore.

Knead the dough on a well-floured surface for 2-3 minutes, adding flour as needed.

Cover the dough with a dish towel and let it rise for about an hour, until it's doubled in size. Once it's risen, heat a non-stick skillet over medium heat in preparation for cooking.

Flatten the dough slightly and cut it into 8-10 pieces. (I used a pair of scissors for this - seemed to work well.)

One piece at a time, roll out the smaller blobs to about a .25 inch thickness and place into an already-warm skillet. Once bubbles have formed on the top side, flip over and cook until lightly browned. If the main course of dinner is finished, I try to keep two skillets of naan cooking at once, because it speeds the process.

Serve plain, or brush with butter and garlic, or add whatever toppings you'd like.

Afiyet olsun!