Homemade Naan Bread

Ingredients

• 2 tsp dry active yeast
• 1 tsp sugar
• 1/2 cup water
• 2 1/2-3 cups flour, divided
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/3 cup plain yogurt
• 1 large egg

Directions

1. Mix the yeast, sugar, and water in a small bowl, stirring until the yeast dissolves. Leave it for a few minutes, until the surface looks foamy. When it is ready, whisk in the oil, yogurt, and egg until the mixture is smooth and even.
2. In a medium bowl, stir together 1 cup of the flour and the salt. Add the wet mixture to the flour mixture and stir until everything is incorporated. Add more flour in 1/2 cup additions, mixing after each one, until the dough gets too thick to work with a spoon, which should take about 1 to 1.5 cups more.
3. Transfer the dough to a lightly floured surface and knead it for about 3 minutes, dusting with small bits of flour only as needed so it does not stick. In all, you should use 2.5 to 3 cups flour. The dough should be very soft and smooth, without being sticky. Try not to work in too much extra flour, or the dough can turn dry and firm.
4. Cover the dough loosely and leave it to rise until it has doubled, about 1 hour. Once risen, press it gently into a disc and divide it into 8 even pieces. Roll each piece into a small ball.
5. Warm a large heavy-bottomed skillet over medium heat. Take one dough ball at a time and roll it to about 1/4 inch thick, or roughly 6 inches across. Lay the dough in the hot skillet and cook until the underside is golden brown and big bubbles appear on top. Turn it over and cook until the second side is golden too. Pile the finished flatbreads on a plate and cover them with a towel so they stay warm while you cook the rest. Serve them plain, or brush with melted butter and sprinkle with herbs.