Ingredients

• 1/2 cup warm water
• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 1/2 cups all purpose flour, plus extra for dusting and rolling
• 1/4 cup olive oil (the recipe called for canola oil, but we usually only ever buy olive, peanut, and coconut oil)
• 1/3 cup plain yogurt
• 1 egg, beaten
• oil or ghee, for frying

Directions

1. In a large bowl, mix together water, yeast, and sugar. Let stand for 5 minutes, or until foamy.

2. Add flour, salt, oil, yogurt, and beaten egg. Stir until you have a dough that’s easy to work with, add more flour if needed. Knead the dough until smooth and elastic. Transfer the dough to a large greased bowl and cover with a towel. Let the dough rise until it has doubled in size, or about an hour.

3. On a floured surface, divide the dough into 6-8 pieces. Roll out each piece very thinly and set aside.

4. Heat oil or ghee (not too much! Just a little for each piece) in a large skillet. When hot, add the naan and cook until blistered and golden brown. Flip and cook until golden on the other side. Repeat with remaining naan. Serve with your favorite curry.

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