1/2 c. warm filtered water
2 tsp. active dry yeast
1 tsp. raw honey
1 tsp.sea salt
2 1/2 c. soft whole wheat flour, plus extra for dusting and rolling
1/4 c. olive oil
1/3 c. plain whole fat yogurt
1 organic egg, beaten
Grapeseed oil OR organic butter, for skillet frying
-In a large bowl, mix together water, yeast, and honey. Let stand for 5 minutes, until foamy.
-Add flour, salt, oil, yogurt, and beaten egg. Mix until you have a workable dough forms, sprinkle extra flour as needed. Knead the dough until smooth and elastic. Transfer the dough to a large greased bowl and cover with a towel. Let the dough rise until it doubles in size – it took about 40 minutes.
-On a floured surface, divide the dough into 16 pieces. Roll or pat out each piece very thinly and set aside. (I found that patting them out worked well too –a bit thicker but, still good)
-Heat oil or butter in a large skillet. When hot, add the naan and cook until blistered and golden brown.
- Flip and cook until golden on the other side. Repeat with remaining naan.
Makes 16 small naan bread