2 1/4 tsp. traditional dry yeast
1 tsp. white sugar
1/2 c. warm water
2 1/2 - 3 c. all purpose flour, divided (I used 2 + 1/2 cups total)
1 tsp. salt
1/4 c. Butter Olive Oil (or your favourite Infused Olive Oil of choice)
1/3 c. plain yogurt
1 large egg
In a small bowl, combine the yeast, sugar and warm water. Stir to dissolve, then let sit for 10 minutes covered until it is frothy on top. Once frothy, whisk in the oil, yogurt, and egg until evenly combined.
In a separate medium bowl, combine 1 cup of the flour with the salt. Next pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half a cup at a time, until you can no longer stir it with a spoon (about 1 to 1 +1/2 cups later).
At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You will end up using between 2 + 1/2 to 3 cups flour total. The dough should be smooth and very soft, but not sticky. AVOID ADDING EXCESSIVE AMOUNTS OF FLOUR AS YOU KNEAD, AS THIS CAN MAKE THE DOUGH TOO DRY AND HARD.
Loosely cover the dough and let it rise until double in bulk, for 1 hour. After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball. Cover and let rest for 15 minutes for the dough to relax, this prevents it from shrinking when you roll it out.
Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/8 to 1/4 inch thickness or approximately 6 inches in diameter. Place the rolled out dough onto an ungreased hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and sprinkled with herbs or garlic butter.
For the most bubbles, do not roll out the ball of dough until just before it is ready to be placed in the skillet on medium heat, and produces the most bubbles in the dough and does not burn the surface.
To make naan bread more savoury, I added 1 teaspoon dried parsley flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 +1/2 teaspoons Italian seasoning.
Or try using flavour Infused Olive Oils to create something delicious. We suggest trying this naan bread recipe with:
Basil Olive Oil
Dill Olive Oil
Garlic Olive Oil
Curry Olive Oil
Lemon Olive Oil
Cilantro & Red Onion Olive Oil
*Submitted by Judy Shkolny.