Soft Naan Bread- by Crave It All

Roll to 1/8 inch thickness. It will turn out to be kind of like a slightly thicker fluffier tortilla. If you want it even softer- make a bit thicker. If you want it thin and crispy, roll thin and fry in more oil. 

Perfect for curry dishes and other Indian foods

NAAN BREAD

• 1/4 cup warm water
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons active dry yeast, or instant (rapid rise)
• 3/4 cup warm milk
• 3/4 cup plain Greek yogurt, or natural plain yogurt
• 1/4 cup vegetable oil, plus 2 tablespoons extra for cooking
• 4 cups plain flour plus extra for dusting -- (19 1/2 oz. or 560g)
• 1 teaspoon baking powder
• 1 teaspoon salt (*I think it needs a pinch more!)

GARLIC BUTTER TOPPING (*I just fill a tiny bowl with evoo, garlic powder, salt, and herbs mixed together, and brush it on one side of the bread when about to serve)

• 1/4 cup butter, melted (optional)
• 2 cloves garlic, minced
• 1 teaspoon fresh chopped cilantro or parsley
  
• sprinkle of salt

Instructions

FOR NAAN BREAD

• Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
• Add in the milk, yogurt, oil, flour baking powder and salt. Mix until the dough comes together with your hands.
• Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
• Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
• When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
• Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
• Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
• Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
• Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).

FOR OPTIONAL GARLIC BUTTER TOPPING

• Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.