Indian Naan Bread

• 1 teaspoon active dry yeast
• 1/2 teaspoon sugar
• 1/2 cup warm water, 107 degrees F
• 1 1/4 cups flour, all purpose (plus more for kneading)
• 1/2 teaspoon salt
• 1/4 cup butter, plus 1 teaspooon, melted butter (still warm, NOT hot)
• 1 tablespoon vegetable oil
• Optional Topings
• 1 tablespoon melted butter
• 1 1/2 tablespoons mixed seeds (mixture of nigella, sesame and white poppy seeds, or any combination)

1. Combine yeast and sugar in small bowl.
2. Add water and stir well and let rest until foamy, about 5 minutes.
3. Stire together the flour and salt in a large bowl.
4. Make a well in the center of the flour and pour in the mixture and butter.
5. Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
6. Transfer dough to flightly floured board and knead for 3 minutes.
7. Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
8. Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
9. Preheat oven and griddle (or baking stone) to 400 degrees F.
10. Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
11. Using a lightly floured rolling pin, gently roll each portion dough into a circle.
12. 5-6 inches in diameter.
13. Optional: Brush tops with melted butter and sprinkle with seeds.
14. Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
15. Bake until light golden brown and puffed, 8 - 10 minutes.
16. Remove bread and bake remaining rounds.
17. Serve bread hot or warm.

active dry yeast, sugar, warm water, flour, salt, butter, vegetable oil, butter, mixed seeds

Taken from www.food.com/recipe/indian-naan-bread-384486 (may not work)