Perfect Homemade Naan

Ingredients

• 1 cup very warm water
• 1/4 cup sugar
• 1 packet (2 1/4 teaspoons active dry yeast (I always use bread machine/ rapid rise yeast))
• 1 egg (beaten)
• 1/4 cup Greek yogurt
• 2 teaspoons kosher salt
• 3 cloves minced garlic (optional)
• 3-4 1/2 cups bread flour
• 1/4 cup butter (melted)

Instructions

1. 1

   In a large mixing bowl or bowl of your stand mixer, combine the water, sugar, and yeast. Allow it to proof for 10 minutes or until bubbled and foamy.

2. 2

   Add beaten egg, Greek yogurt, kosher salt, garlic (if using), and combine. Add bread flour, 1 cup at a time, until the dough pulls away from the side of the bowl and barely sticks to your finger when you touch it. Cover bowl and allow to rise in a warm spot for 1 hour.

3. 3

   Using a sharp knife or just your hands, cut/tear off handfuls of dough and shape them into golfball-sized balls. Place on a greased cookie sheet or a piece of parchment. Repeat until all the dough is used. Cover and rise again for 30 minutes.

4. 4

   When ready to cook, roll the dough balls into ovals about 1/4" thick. Heat a cast iron skillet with a lid to medium heat (use medium-high if your stovetop seems to cook a little low--mine cooks HOT, so medium was plenty). Fill a small bowl with water and set it next to the stove. Have the melted butter and a basting brush ready.

5. 5

   Dip both hands in the water and pick up a piece of dough, so the dough is slightly wet on both sides. You may be able to fit a few pieces into the pan at a time. Cover with lid and cook for about 30 seconds or until the dough starts to bubble. Flip the dough, brush the cooked side with butter and, if desired, a little kosher salt. There will be some dark marks on the bread, but it shouldn't be scorched. When done, transfer the naan to a serving dish and repeat with remaining dough. Enjoy warm.