{recipe} Naan (Indian Flatbread)

I love bread, any type, size, form, fried, baked - seriously anyway.  I was so obsessed with naan when we lived in Germany and we would visit this awesome little Indian restaurant - we were frequent visitors.  It always seemed so intimidating, but I think I have figured it out a little bit.  I tried a bunch of different recipes, and finally combined the best ones to make the most amazing naan.  I am pretty sure traditional naan is made on the fire, but this is where a cast iron skillet comes in handy.  This is a keeper, I have to make a double recipes to keep everyone happy...

NAAN:
* serves 4-6

1 tsp active  dry yeast
2 tsp raw sugar
3/4 cup luke warm water
2 cups whole wheat flour I use King Arthur white whole wheat flour)
1 tsp Celtic sea salt
1/4 tsp baking powder (make sure is it aluminium free)
2 tbsp olive oil (make sure you buy unaltered olive oil)
3 tbsp plain greek yogurt
melted unsalted butter for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In large glass bowl dissolve the dry active yeast and 1 teaspoon of sugar in the warm water.  Let the yeast mixture sit on the counter top for 10 minutes, till frothy. In a different bowl sift together the flour, salt, baking powder, and remaining sugar.

Once the yeast is frothy add the olive oil and greek yogurt and stir to combine.  Add the flour mixture to the yeast mixture, and stir until combined.    Once it comes together knead it till the dough is slightly sticky and pliable.  Cover the bowl with plastic wrap, and a kitchen towel.  Let the naan dough sit in a warm spot in the kitchen for 2-4 hours.

Once the dough is ready to be rolled out, set out two little bowls on the counter, one with water and one with flour.  Gather the dough - it will be very soft and sticky (this is a fantastic thing) resist the urge to add flour.  Lightly flour the work surface, dump out the dough, and divide the dough into 8 equal pieces.  Roll into little balls, and light roll the little balls in the flour that was set aside.

Roll out each little ball into a tear drop shape that is about a 1/4 inch thick.  Repeat until all of them are ready to cook.

Warm a cast iron skillet over medium high heat until almost smoking.  Have a little bit of melted butter ready on the side.

Once the cast iron skillet is ready, damped your hands in the bowl with water.  Place one tear drop shaped naan on the hot cast iron skillet.  Cook for 1 minute (it will start to bubble) and flip and cook for 1 more minute on the other side - it is ok if it's blackens a little, that is what traditional naan does.  Remove the naan from the skillet and brush with a little bit of butter and sprinkle with some celtic sea salt.

Place the naan into a kitchen towel lined bowl, and repeat the process until all the naan is cooked.

Serve warm with simple chicken curry.

Store the naan in a zipper bag in the refrigerator for up to 2 days.