Naan Bread

Makes: 8 Naan

Time: 2 hrs

1 cup warm water
2 tablespoons honey

2 1/4 teaspoons yeast
3 1/2 cups all-purpose flour
1/4 cup plain yogurt
2 teaspoons fine sea salt
1/2 teaspoon baking powder
1 large egg

Combine water, honey, and yeast in bowl and allow to rest for 10 minutes.

Add the flour, yogurt, salt, baking powder, and egg. Mix for 2-3 minutes until smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl. If it’s too sticky, add a bit more flour.)
Shape into a ball and place in a greased bowl. Cover with damp towel. Let it rise for 1 hour until the dough has nearly doubled in size.
Transfer it to a floured work surface and shape it into an even circle. Cut the dough into 8 equally-sized wedges and roll each wedge into a ball with your hands. Then use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick. (I recommend multi-tasking this process — rolling out the next dough ball while you cook one on the stove.)
Heat a large skillet over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden as well, then transfer the dough to a clean plate. (If you are making garlic naan, brush one or both side(s) of the dough with the garlic butter once the naan has cooked.) Sprinkle the naan with a pinch of flaky sea salt, if desired. Then lightly cover the naan with a clean towel so that it stays warm. Repeat with remaining dough until all of the naan pieces are cooked, adjusting the heat of the pan if needed to keep it hot.