Na'An Flatbread (Serve With Tikka Masala)

Measure 3/4 cups warm water in a measuring cup. Add sugar and yeast. Allow yeast to soften and stir until yeast is dissolved. Cover measuring cup with towel and allow yeast and water to froth for 5-10 minutes.

In a medium mixing bowl, combine flour and salt. Add yeast water, yogurt, and clarified butter (ghee) (or vegetable shortening)and begin to knead for 5-10 minutes until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover bowl with towel and allow to rise in a warm area for about 1 hour or until the dough has doubled.

Preheat oven to 400. Divide dough into 10-12 pieces and roll out on floured surface into circles. Place rolled out dough on greased cookie sheet or baking stone. (Optional: brush with melted butter).

Cook in oven for 8 minutes or until lightly browned and puffed up.

Serve naan immediately or store in pantry or freezer.

CLARIFIED BUTTER (Ghee) RECIPE

-Melt butter at low-med until foam forms at top

-Scoop foam off top