• 4 cups AP flour
• 2 tbsp. neutral oil with a mild flavor such as canola, plus 1 tsp. more
• 4 tbsp. whole milk yogurt (I used Greek yogurt)
• 1 packet of active dried yeast
• 2 tsp. sugar
• 2 tsp. kosher salt
• 1 level tsp. baking powder
• 1 cup whole milk, warmed

Put the flour into a large mixing bowl. Make a well in the middle and add 2 tbsp. of the oil, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.

Put the dough on a clean, well-floured cutting board, it will be very sticky. Flour your hands and knead the dough for five minutes or so, then scrape the dough off your hands and knead it again, making it into a round ball. Rub a tsp. of oil over the exterior of the dough and place in a clean mixing bowl. Cover with a dish towel and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size. I have two ways to help the rising process; turn the oven on and turn off and also keep the oven light on.

Using a knife, divide the dough into the number of pieces you want. I was thinking the size of dippers which I saw at a Target store of all places. Anyways, I made 24 naan. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour and roll each piece out into a very thin oval. The dough will have a tendency to shrink back.

I like to use a -12 inch cast iron skillet  and heat over medium high heat until it gets hot. I can get 5 to 6 naan at a time in the skillet. Once hot, cook the naan  for 45 seconds on one side, or until it begins to bubble. The time will vary but you want a nice brown color. You can brush each side with melted butter or add some herbs/garlic if desired. I did brush each naan with butter seasoned with garlic – delicious! Use a spatula to flip them over to cook the other side for about the same amount of time, checking to make sure that they do not burn. I found that the first batch tends to overcook but after that they reach a nice color. Flip the naan one more time and press on it lightly with your spatula for 10-15 seconds, then remove to a warm platter. Repeat with the rest of the dough. Keep the naan in a low oven or wrap in foil until ready to serve.

Garlic Butter: Come 4 tbsp. salted butter with 2 cloves minced garlic and any herbs desired.

To Freeze:  Lay flat on parchment paper to freeze individually. Once frozen place in a bag for 2-3 months.

Recipe by cookingwithauntjuju.com