Naan with Whole-Wheat (South Indian)

A healthier version of the trafitional Indian recipe.

1 tsp. dry active yeast
½ tsp. sugar
½ cup hot water, about 110°F (45°C)
1 cup whole-wheat flour
¼ tsp. sea salt
3 Tbsp. olive oil plus more for brushing
2 Tbsp. yogurt

In a small glass bowl, combine the yeast and sugar. Add the water and let it sit for a few minutes until frothy.

Meanwhile, in a large bowl combine the flour and sea salt. Make a well in the centre and add the yeast mixture, 2 Tbsp. olive oil and yogurt.

Knead together for 3 minutes adding more flour as needed.

Oil a small bowl, place your dough inside, cover and let it rest in a warm place for about 1 hour.

Punch down the dough and divide it into 6 balls. Roll each ball out on a floured surface until about ¼" (0.6 cm) thick. Brush each side sparingly with
remaining olive oil.

Heat a non stick skillet to medium high heat. Cook the bread 1-2 pieces at a time about 3 minutes per side.

Serve hot or room temperature.