Homemade Naan Indian Flatbread

In a mixing bowl or measuring cup, combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro tip- Instant yeast does not need to be activated but I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture followed by the yogurt and egg. Combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes

When the dough is soft, shiny, but still slightly sticky, shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more but in summer the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.

When the dough is double in volume, transfer to a well-dusted floured surface. De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point, there is no need for additional flour. So use a light dusting of flour.

Divide the dough into 12 portions - first in half and then half again, until you have 12 shapes. Roll each into a ball and let rest for 5 to 7 minutes.Pro tip - Resting helps the gluten relax and makes working with dough easy so use that in your favor.

Making the naan shape - Roll each ball into a round circle shape. Then, pull/stretch the circle from one end and you have an oval shape.Pro tip - This oval shape is usually quite characteristic of the naan bread but all it needs is a pull on the round shape to make an oval shape.

Stovetop cooking - Heat a skillet pan on high. Place the naan on the skillet - let cook for 30 secs on the first side - you will see some bubbles.1. Flip the naan, let cook on the second side for another 30 secs.2. Cook on the first side again for another 30 secs.3. Flip it back to the first side again - 30 secs.Pro tip - You flip three times cooking the naan for 30 secs on each side. Avoid turning too often since it can cause the naan to dry out.

Oven Cooking - Preheat the oven to 220 C/440 F  for at least 20 minutes before you put the first naan in. 1. Dust the tray with some cornmeal or flour - place the naan on the tray.2. Place the tray in the preheated oven on the top shelf closer to the grill for about 2 to 3 minutes, turning once or twice. Until you see it's puffed up and has dark spots.Alternatively, place them on a hot pizza stone at 250C / 500 F - for 2 to 3 minutes.Pro tip - The time of 2 to 3 minutes will vary depending on how HOT your oven is. So keep a close watch.

As soon as you take the naans off the heat, wrap them in a clean kitchen towel or cheesecloth. This retains moisture back into the naan keeping it soft.