Naan

In a large bowl add 1 1/2 teaspoons of active dry yeast, 1 1/2 teaspoons of sugar and 3/4 cup of warm water. Stir just until combined. Allow the mixture to sit for 10 minutes or until the mixture has become frothy.

Once the yeast mixture has become frothy, add 1/4 cup of Greek yogurt and 2 tablespoons of extra virgin olive oil stirring until combined. In a separate medium size bowl sift together all purpose four, salt and baking powder, stirring until combined.

Add the wet and dry ingredients together, stirring until a shaggy dough forms.

Knead the dough until it turns into a cohesive ball of dough. Cover the dough with plastic wrap. Set the dough in a warm place for 3 hours giving it a chance to rise.

After 3 hours, turn the dough out onto a floured work surface. Divide the dough into 6 equal parts and roll into balls and flatten. Preheat a large skillet on medium high heat. Roll out each ball one at a time into a tear or egg shape.

Place one rolled out naan into the hot skillet, cooking for a minute undisturbed on both sides. Cook the naan until it just starts to char or whatever you like in terms of doneness. I like mine to cool on a rack single layer so that they don't steam, or you can serve them right away with butter. These also make excellent pizza crusts. Try our Barbecue Shrimp Pizzas.

Serve and enjoy! Thank you for visiting.