Add the yeast water mixture and egg mixture.Preferably you can do this in a stand mixer with a dough hook. In a large bowl add the flour, sugar and salt.Mix together the beaten egg and the yogurt and set aside.Add the yeast and ¼ tsp of sugar to the water and let it sit for 10-15 minutes and it will appear frothy when ready.The temperature should be around 100☏ but not above 110☏. Heat the cup of water in the microwave for about 30 seconds.This is a very simple recipe with very few ingredients: dry active yeast, water, all purpose flour, sugar, pain yogurt, 1 egg and salt.

Gather all your ingredients and have them measured out and ready to go.

At home we often have a make your own pizza night where we use naan. There is also naan pizza!!! This is definitely a nice change from the humdrum pizza dough. Supermarkets are selling pre-packaged naan- plain or herb flavored. Today, naan recipes have made it mainstream. When it's winter and 5 degrees I use my indoor sandwich press grill. If you don't own either (most people don't), no worries, an outdoor grill, a stove top griddle or a sandwich press work equally well. Traditionally naan is cooked in either a tandoor oven (derived from the Persian word tannur), or flat iron grill with concave sides called a tava. In Turkish languages, flat breads are also knows as nan.

In his writings, he refers to it as 'light bread.' Consequently, the word naan comes from the Persian word non which means bread. The first mention of naan in recorded history is made by the Indo-Persian poet Amir Kushrau. Pita came first, however at the time, yeast as a leavening agent was not really understood. The history of naan can be traced to the 14th century, making it younger than its Middle Eastern counterpart-the pita.

Naan is also prevalent in Central and South Asia where it is traditionally served as an accompaniment to stews. One could say that it is a close cousin to pita bread. Naan is a flatbread original to Northern India.

Grilled flat bread