Naan Bread

In a small bowl, combine sugar, and water. Stir until well combined. Whisk in the oil, yogurt and egg until evenly combined. In a separate bowl, combine 1 cup of flour with the salt and yeast. Next combine dry and wet ingredients until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later). At that point, transfer ball of dough onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky, yet not too dry or too stiff. Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball. Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, press it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the pressed dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs.

Recipe Tips: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. MEDIUM heat produces the most bubbles in the dough and does not burn the surface.