Naan

• 1/2 cup warm water (approximately 110°)
• 2 t instant yeast
• 1 t sugar
• 3 T olive oil
• 1/4 cup plain Greek yogurt
• 1 egg
• 1/2 tsp salt
• 2 cups all purpose flour

In a large bowl, combine the warm water, yeast, and sugar. Let it sit for five minutes (until it gets bubbly – if it doesn’t bubble up that means your yeast is inactive and the dough won’t rise properly). Add the olive oil, yogurt, egg, salt and flour. Stir with a wooden spoon until the dough is smooth. Knead a few times on a floured board, then place your dough in a bowl that’s been sprayed with olive oil.

Cover the bowl and let the dough rise in a warm place until it doubles in size. Preheat a skillet (or griddle) to medium heat. Cut the dough into eight pieces (I just cut it into pie shaped pieces). On your floured board, roll out each dough piece into a circle that is about 1/4″ thick. Spray the skillet/griddle with olive oil and cook each circle for about 2 minutes or until it bubbles on top and is golden brown on the bottom. Flip your naan over and cook for another 2 minutes.

Now for the fun part! You can do just about anything with your naan…use it as a flatbread, sprinkle it with spices, use it to dip into hummus or soup. Traditionally, naan is served with a curry dish; you can find a few of those within the Scullery recipes as well!