Naan Bread

I stole this from "Once Upon a Chef". I use bread flour instead of all purpose. I use a cast iron grill on the stove to grill these and I add fresh garlic to the dough.

Ingredients

• 
  
• 1 teaspoon active dry yeast (not instant active dry yeast or rapid-rise yeast)
• 3 teaspoons sugar, divided
• 2 cups bread flour, spooned into measuring cup and leveled off with a knife, plus more for rolling
• 1 teaspoon salt
• 3 tablespoons plain Greek yogurt (or sour cream)
• 2 tablespoons extra virgin olive oil

2 cloves finely chopped garlic (don't smash)

Instructions

1. In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.
2. Meanwhile, in a large bowl, whisk together the remaining 2 teaspoons of sugar, flour and salt. Set aside.
3. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust your hand with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1.5-3 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
4. Fill a small bowl with about 1/2 cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle the garlic onto the dough then fold the dough to incorporate. Dust the dough with flour then shape the dough into a long rectangle and cut into 4 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.

Grill over a hot grill.