Naan

•  2.5 cups bread or plain flower
• 1.5 tsp instant yeast
• 1 tsp salt
• 4 tbsp Greek yogurt
• 3 TBSP olive oil
• 2/3 cups of warm water (~100°F)
• Ghee

1) Combine all ingredients for the dough with a spatula. When the dough is almost finished, use floured hands to knead into ball. As soon as the dough comes together, stop kneading.

2) Place the dough ball into a lightly oiled bowl and cover with a damp kitchen towel. Let it sit in a warm place for 1-1.5 hours, until the dough has doubled in size.

3) Dust counter with flour.

4) Divide dough into 8 portions. Roll small portions into an oval shape, ~1/8 inch thick. Allow them to sit for 10 minutes while your cast iron heats up.

5) Heat a cast iron pan over medium heat (I use setting "4"-"5" for this on my stove).

6) Melt a tablespoon of ghee into the cast iron pan and fry the naan dough in the ghee for 2-3 minutes, until golden brown. Brush the "up" side with more ghee, flip the naan over, and cook for an additional 1-2 minutes until browned.

7) Remove cooked naan from the heat and place on a towel-lined plate (to soak up excess grease).

Recipe stolen and adjusted from here.