What you do with the Naan after you make it is pretty versatile. I like to coat it with garlic butter if I am going to eat it then. You could use just regular melted butter or top it with some herbs.
You can also add stuff to the dough. I think next time I want to put some minced garlic in the dough.
I get the best results if I do not roll out the dough until just before putting it in the skillet.
- In a small bowl, combine the Yeast, White Sugar, and 1/2 Cup warm Water. Stir until the Yeast and Sugar is dissolved.
- Let sit until the mixture gets foamy (about 5 minutes). If after 5 minutes, it is still not foaming, wait another 5 minutes. If after 10 minutes, it is still not foamy, try again with either colder or hotter water.
- Once the Yeast mixture starts to foam, stir in the Canola Oil, Greek Yogurt, and the Egg. Stir until evenly combined.
- In a large bowl, stir together 1 Cup of the Flour and the Salt.
- Add the Yeast mixture to the salted Flour and stir until evenly combined.
- Continue to add the Flour 1/2 a Cup at a time until the dough can no longer be stirred with a spoon. I usually use about 2 1/2 Cups of Flour total.
- Turn the dough out on a well floured surface and knead for 3 minutes, adding Flour as needed to keep the dough from sticking. The goal is a smooth, not sticky surface.
- Return the dough back to the bowl and loosely cover with a tea towel or paper towel until the dough doubles in size (about 30 – 45 minutes).
- Get a cast iron skillet hot over medium heat.
- While the skillet is getting hot, flatten out the dough a little bit, cut into 8 smaller pieces, and roll each piece into a ball.
- When the skillet is hot, spray it with non-stick spray, roll out 1 of the dough balls, and place it on the skillet.
- Cook until golden brown. Flip the dough and continue cooking. At medium heat, I typically only need to cook 1 1/2 – 2 minutes per side.
- Repeat for all pieces of dough.
- When the Naan is done cooking, mince some Garlic, melt some Butter, and combine. Brush the melted Garlic Butter on the Naan