Naan

1 teaspoon sugar

1/2 cup warm water

25 g. active dry yeast (2 teaspoons)

2-1/4 cups(270g)all-purpose flour

1/2 cup plain yogurt

1/2 teaspoon salt

1 tablespoon oil

3 tablespoons melted butter

crushed garlic for garlic nan

In a stand mixer bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes.

Add the flour, yogurt, salt and oil, use the dough hook until the dough becomes a ball. Cover the dough with a damp cloth and let it rise in a warm place until the dough doubles in size, about 1 hour.

Divide the dough into 8 equal portions. Roll the dough to a 20 cm circle

Heat up a skillet (cast-iron preferred) over high heat. Place the dough

on the skillet. When it puffs up and bubbles and burnt spots appear, flip

it over and cook the other side.

Brush the naan with the melted butter and garlic if you prefer, serve warm.