How to Make Homemade Naan

• Begin by pouring ¼ cup of warm water into a large mixing bowl. Add the sugar and yeast and stir a few times. Allow this to sit for 5 minutes until the yeast is active and foaming.
• Add your yogurt, oil, salt, and flour. Mix until a dough soft dough is formed and all of the flour has absorbed the liquid. If your dough is dry and crumbly, add a little more yogurt until it resembles the photo mentioned earlier in this recipe. Shape the dough into a mound.
• Cover the dough in the bowl and let this sit for an hour until it has doubled in size. Once it has risen, flour your hands, and divide the dough into 12 balls.
• Bring a large flat non-stick skillet to medium heat. Coat the skillet well with olive oil.
• Flour a clean surface and use a floured rolling pin to roll a dough ball until it is about ⅛-1/4 inch thick (think thinner than a pizza crust).
• Place the rolled dough into the skillet and cook just until bubbles form on the top -- It will take less than a minute. Flip and you should see golden spots formed on the dough. Cook for another minute or just until golden brown parts form on either side (see photos above). Remove from the skillet and place on a plate. Repeat rolling the dough, oiling your pan, and frying your dough until all of the dough balls are fried into naan.
• Serve warm! We like to use them for greek wraps but you can also use these in middle eastern dishes or just with a little butter and herbs brushed on.