Naan Bread

Original recipe from Budget Bytes.

Yield: 16 pieces

Ingredients:

• 1 T sugar
• 1 1/2 T yeast
• 1 1/2 c warm water
• 1/2 c olive oil
• 1 t salt
• 4-5 c flour (at least 1 c white flour)
• butter & garlic salt for frying

Directions:

1. In a large bowl, sprinkle sugar and yeast. Slowly pour warm water over all (try to wet every grain).
2. Let yeast bubble 5-10 minutes. Meanwhile, if needed, mill the wheat into flour (I use the WonderMill on its finest setting). 
3. Pour oil into water mixture. Add 2 cups flour and whisk to combine. Let sit for 15 minutes (I use my timer so I don't forget it).
4. Add salt and more flour one cup at a time, mixing to combine each addition. Add and mix or knead flour until dough pulls together but still feels slightly sticky, like a sticky note. Knead dough 5-10 minutes. 
5. Place into large bowl and cover. Let rise 40-50 minutes (using timer again), or until double. 
6. Sprinkle counter with a few tablespoons of flour. Knead dough and punch out all air bubbles. Cut into halves 8 times (16 pieces) and work each piece until the dough will stretch over itself without ripping. Fold dough under itself and shape into a ball. 
7. Heat cast iron skillet to medium high. Roll each piece to 1/4 inch thick. Drop 1/2 t butter on pan and sprinkle with garlic salt for each naan. Fry each side 1 minute. 
8. Serve hot with tikka masala, coconut lentil curry, or shish kabobs; or cold with hummus.