Naan

 Found here.

Cooked by my mother and me.

Enjoyed by EVERYONE.

Naan

{an East Indian flatbread}

1/2 cup warm water

2 tsp. active dry yeast

1 tsp. sugar

2 1/2 cups all-purpose flour, plus extra for rolling

1/2 tsp. salt

1/4 cup canola oil

1/3 cup plain yogurt

1 large egg

melted butter or oil, for frying

Mix together water, yeast, and sugar in a large bowl. Let it rest for about 5 minutes, or until it looks a little foamy.

Stir in flour, salt, oil, yogurt, and egg. Knead until it becomes a soft dough, with no streaks of flour left. Form into a sort of ball, then let rest, covered with a towel over the bowl, for an hour. The dough should double in size. 

Separate into 6-8 pieces (go more for eight- they puff up a lot when cooked!), and roll out into circles or ovals on a lightly floured surface. They should be pretty thin, but still thick enough so you can pick them up without tearing them.

To cook, heat a skillet (a well-seasoned cast iron works best for me) on medium high. Make sure the skillet is nice and preheated before you start cooking, so you can get the nice blistered effect. Drizzle a small amount of oil (I use olive), thinly coat the bottom of the pan with it, and plop one of your naan circles in it!

Cook, flipping as necessary, letting it get all nice and bubbly and almost slightly charred.

Then EAT. 

We enjoyed ours with Indian food, then the cooked leftovers were fine for lunch the next day!