Who knew you could make fabulous restaurant quality naan in the comfort of your own home. Not only is it fantastic, but it's a cinch to make. If you've never had naan before, it tastes and looks like a pita but soooo much better! It's fluffier, lighter and made for the perfect vessel to scoop the curry I served it with. It's a great accompaniment with curry, but you could also wrap it with some kefta, top it with tzatziki sauce and you'll have yourself one fabulous meal! Enjoy!

Recipe from Aarti Party via The Novice Chef Blog
Makes about 4 - 6 inch naans

1/4 cup warm water
1 tsp. active dry yeast
1/2 tsp. sugar
1 1/4 cups all-purpose flour, plus extra for rolling
1/4 tsp. salt
2 tbs canola oil
3 tbs Chobani Greek fat free plain yogurt
1/2 large egg
olive oil for cooking*

In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy.

Stir in the flour, salt, oil, yogurt and egg and stir, then knead until you have a soft, pliable dough. Cover with a tea towel and let rise until doubled in size; about an hour.

Divide the dough into 4 pieces and on a lightly floured surface, roll out each piece into a thin circle or oval about 1/8" thick.

Cook each naan in a nice hot skillet drizzled with oil (just a teeny tiny bit–you’re not frying it) (I used PAM spray) until blistered and cooked, flipping as necessary. (When the surface has big blisters and is golden on the bottom, flip it over and cook until golden on the other side.

*With leftover naan, toast it in the toaster for a couple minutes to soften it again