Naan Bread

This is a recipe for a traditional Indian flatbread, known as Naan Bread. It's soft, pillowy, and perfect for scooping up curry or dal.

Ingredients - Serves 6

In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
In a large bowl, mix together the flour and salt. Make a well in the center and pour in the yeast mixture, oil, yogurt, and beaten egg. Mix into a dough, starting with a spoon and using your hands as the dough thickens. Knead the dough until smooth and elastic.
Place the dough in a well-oiled bowl, and cover with a cloth. Set aside to rise for 1 hour, or until the dough has doubled in size.
Divide the dough into six equal parts. Roll each piece into a ball and then flatten it with a rolling pin into a thin circle.
Heat a skillet over medium heat. Brush one side of the naan with melted butter, and place it butter-side down onto the skillet. Cook for 1-2 minutes, or until the bottom is browned and the bread puffs up. Brush the top side with butter, and flip the bread. Cook for another 1-2 minutes. Repeat with the remaining dough.
Serve the naan warm, brushed with additional melted butter if desired.