2 tsp dry active yeast
1 tsp sugar
1/2 cup warm water
~3 cups all-purpose flour
1/2 tsp sea salt
1/4 cup vegetable oil
1/3 cup greek yogurt
Combine the yeast, sugar, and water in a bowl and mix well.
After the yeast mixture becomes frothy mix in the vegetable oil, yogurt, and egg.
In a medium bowl (around 3 qt in size) mix 1 cup of flour with the salt.
Pour the liquid mixture into the flour and combine thoroughly.
Continue to add in more flour until all of the flour has been mixed into the dough.
Shape the dough into a ball, cover it with saran wrap, and let rise until doubled (about an hour).
The dough can be used immediately after the rise has completed or it can be refrigerated and used once it is brought back down to room temp.
Once the dough has risen, separate it into individual balls. The size of the balls depend entirely on how small or large you want your naan to be. Your naan could be as large as the skillet itself, or it could be "dunk-size".
Heat a skillet over medium heat.
Roll each ball 1/4" flat immediately before cooking.
Spray the skillet with PAM and cook the flattened dough until bubbles have formed on the top.
Flip the naan and cook until the surface of the bubbles becomes golden brown.
Eat smothered in hummus, butter, anything!