Name: Naan Bread
Ingredients: 2 cups all-purpose flour (500 mL); 1 Tbsp granulated sugar (15 mL); 1 tsp instant yeast (5 mL); 1 tsp salt (5 mL); 1/4 cup plain yogurt (60 mL); 2 Tbsp canola oil (30 mL); 3/4 cup warm water (175 mL)

Ingredients

2 cups all-purpose flour (500 mL)
1 Tbsp granulated sugar (15 mL)
1 tsp instant yeast (5 mL)
1 tsp salt (5 mL)
1/4 cup plain yogurt (60 mL)
2 Tbsp canola oil (30 mL)
3/4 cup warm water (175 mL)

Directions

In a large bowl, whisk together flour, sugar, yeast and salt. In a small bowl whisk together yogurt, canola oil and water. Add wet ingredients to flour mixture and mix with a fork until dough begins to come together. Transfer to a floured surface.
Gently knead dough until it comes together to form a soft, slightly sticky ball. Do not over knead. Transfer dough into a lightly oiled bowl, cover and let rise in a warm location for about 1 hour or until doubled in size.
After it has risen, punch dough down and transfer onto a floured surface. Shape dough into a rectangle and divide into 6 equal sized pieces. Roll each piece into an oval shape, about 9 x 4 inches (22 x 10 cm) in size and about 1/8 inch thick (3 mm), dusting with more flour as needed.
In a dry 10-inch non-stick skillet over medium-high heat, cook each rolled-out piece one at a time until top bubbles with air pockets and bottom is golden brown and blistered with dark brown spots. Each side should take 1 1/2 – 2 minutes to cook.
Remove from pan and brush naan with canola oil, if desired. Wrap in a towel to keep warm and serve.

Yield: 6 naan breads

*Naan bread can be stored in a resealable plastic bag. To reheat, wrap in foil and transfer to a 350°F (180°C) oven for a few minutes.