Garlic Naan

• 1 0.25-oz. pkg. active dry yeast
• 3 13 cups bread flour, plus more for kneading and rolling
• 2 tsp. sugar
• 1 tsp. salt
• 1/2 cup whole-milk yogurt, at room temperature
• 4 Tbs. olive oil, divided, plus more for oiling bowl
• 1 clove garlic, minced (1 tsp.)

1. Stir yeast into 1/4 cup warm (105115F) water until dissolved.
2. Let stand 10 minutes.
3. Combine flour, sugar, and salt in bowl of food processor, stand mixer, or regular bowl.
4. (Reserve 1/3 cup flour if kneading by hand.)
5. Stir yogurt and 2 Tbs.
6. olive oil into 3/4 cup warm (105115F) water.
7. Stir yeast mixture and yogurt mixture into flour mixture.
8. (If using food processor, add liquids through feeding tube with processor running.
9. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.)
10. Follow kneading instructions below.
11. Place dough in oiled bowl, and cover.
12. Let rise in warm place 45 minutes to 1 hour, or until doubled in volume.
13. Deflate dough.
14. Divide dough into quarters; divide each quarter in half to make 8 pieces total.
15. Shape dough pieces into discs, cover with clean kitchen towel, and let rest 10 minutes.
16. Combine remaining 2 Tbs.
17. olive oil with garlic.
18. (Gently heat this mixture in saucepan 1 to 2 minutes if you prefer mellower flavor.)

active dry yeast, bread flour, sugar, salt, wholemilk yogurt, olive oil, clove garlic

Taken from www.vegetariantimes.com/recipe/garlic-naan/ (may not work)