Naan Bread

Makes about 8

2 tsp of dry active yeast

1 tsp sugar

1/2 cup of water

2.5 – 3 cups of flour (add bit by bit, some of it will be used later to roll the dough in)

1/2 tsp salt

1/4 cup of vegetable oil or canola oil

1/3 cup of plain yoghurt (Greek or regular, I’ve tried both and both work well.)

1 large egg

Directions:

If you have a bosch or kitchen aid this process goes a lot faster, if not it is still not bad- In a big bowl, combine the yeast, sugar and water. Stir it and let it dissolve until the top is frothy (yeast has activated). Once it looks like that, start adding the other ingredients. Add in the egg, vegetable oil and yoghurt and mix it all together. Then add in the salt and slowly start mixing in the flour. Keep adding until it becomes hard to stir. At this point is when you start to get your hands dirty (not necessary with bosch/kitchen aid). Make sure your hands are clean and dig in. Once it’s formed into a nice doughy ball, place it on a floured counter top. Start kneading. Add more flour as necessary to keep the dough from being too sticky. Place the ball of dough back in a bowl and loosely cover it for about 45 minutes to an hour, allowing the dough to rise. Once it’s risen, place it back on your floured surface and cut it into 8 pieces. Grab a piece and start rolling it out. I can never get a consistent round shape with my naans, but it will taste just as good no matter what shape it is.

Heat a skillet and spray it with whatever kitchen spray you use. When the skillet is hot, place your rolled out naan on it and let it cook until you start to see big bubbles form in the dough. That’s when you flip it around. Don’t pop the bubbles! They give the naan that authentic look! Just flip it and let it cook on the other side for a couple minutes.

Now your naan is ready to enjoy! It is great with lentil soup, hummus, as a wrap with yummy goodness inside... whatever you want.