Homemade Naan Bread

Ingredients

• 2 tsp dry active yeast
• 1 tsp sugar
• ½ cup water
• 2½–3 cups flour, divided
• ½ tsp salt
• ¼ cup olive oil
• ⅓ cup plain yogurt
• 1 large egg

Directions

1. In a small bowl, combine the yeast, sugar, and water. Stir to dissolve and let sit a few minutes until frothy. Whisk in the oil, yogurt, and egg.
2. In a medium bowl, combine 1 cup of the flour with the salt. Pour in the wet ingredients and stir until well combined. Keep adding flour a half cup at a time until you can no longer stir with a spoon (about 1–1.5 cups more).
3. Turn the dough out onto a lightly floured surface and knead about 3 minutes, adding small amounts of flour only as needed — the dough should be smooth and very soft but not sticky. You’ll use 2.5–3 cups total.
4. Loosely cover and let rise until doubled, about 1 hour. Flatten into a disc, cut into 8 equal pieces, and shape each into a ball.
5. Heat a large heavy skillet over medium. One at a time, roll each ball to about ¼ inch thick (roughly 6 inches across) and cook until the bottom is golden and large bubbles form on the surface. Flip and cook the other side until golden.
6. Stack the cooked naan on a plate under a towel to keep warm. Serve plain or brushed with melted butter and herbs.