Skillet Naan

(8-10 pieces)

I just had to make fresh naan to go with the butter chicken. This became an Indian themed weekend.

2/3 cup warm water
2 tsp sugar
2 tsp dry yeast
3 1/2 - 4 cups unbleached flour
1 tsp baking powder
1/2 cup greek style plain yogurt, (I used some leftover herbed yogurt)
1 egg

ghee or olive oil for the skillet

Combine the water, sugar and yeast. Set aside for 5 minutes.

Add 3 1/2 cups of flour (to start) and baking powder to the bowl of a *food processor fitted with a dough blade. Pulse a few times to combine. Add the water and yeast mixture as well as the yogurt and egg. Pulse a few times.

If the dough remains in clumps, then add tiny amounts of water until you get a ball. If on the other hand the dough is very gooey and sticky, add small amounts of flour until you get a ball. I like my dough to be very soft and slightly sticky to the feel, yet still have the ability to pull away from the bowl of the food processor.

Process the ball for about 2-3 minutes. Place into a greased bowl, cover loosely and set aside for about 1-1 1/2 hours or until it has doubled in volume.

Punch down and divide into 8-10 pieces. Roll each one into an oval about 1/4" thick.

Heat up a non-stick skillet over medium to medium low heat and coat it with a small amount of ghee or olive oil.

Place one circle of dough at a time and cook for about 1-2 minutes on each side, or until both sides are lightly browned.

*If your food processor is on the smallish side, then half the recipe. Use the entire egg and add a bit extra flour to make up for that.