Naan

The first thing I do is soak the yeast in lukewarm water with a pinch of sugar and wait till it bubbles.

Meanwhile I get all my other ingredients ready in a large bowl (minus the water). Then I add in the yeast as its ready, and slowly add water while I bind everything by hand. I then cover the dough with a wet thin cloth and leave it for 5-6 hours. I guess you can make it sooner too but the longer it stays the more fermented the dough smells and I like that smell. I would even recommend over night.

I roll my dough out with a rolling pin and use dry flour on the side to help. Then oil a pan, place the rolled out dough on it and set the broiler to high. Turn on the oven light because you have to watch these very closely. It takes minutes for them to puff up, then flip it over and let it cook on the other side. And its done. Spread a little butter and keep them covered so they soft.

Ingredients:
2 cups all purpose flour
2 cups whole wheat (Roti flour from Indian store)
4 tbsp plain yogurt (room temperature)
1/2 packet yeast
salt to taste
1/2 tsp sugar
sprinkle of garlic powder & onion powder
5 tbsp olive oil
warm water to bind
pinch of baking soda