Naan flatbread

• 2 teaspoons active dry yeast

• 1 teaspoon sugar

• 1/2 cup warm water

• 1/4 cup extra virgin olive oil

• 1/3 cup chobani plain greek yogurt

• 1 large egg

• 2 - 2 1/2 cups all purpose flour

• 1/2 teaspoon salt

In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is foamy on top.

Once foamy, whisk in the oil, yogurt, and egg until evenly combined.

In a separate medium bowl, whisk 1 cup of the flour with the salt. Next, pour the bowl of wet ingredients to the flour and salt mixture and stir until combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups more).

Turn the ball of dough out onto a lightly floured surface and knead the ball of dough for 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking.

Loosely cover the dough and let it rise in a warm area until double in size (1 hour).

After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.

Heat a large, heavy bottomed skillet over medium high heat.

Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter.

Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface.

Flip the dough and cook the other side until golden brown as well. About 1-2 minutes per side.

Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.

You can cut each of these into wedges and serve with hummus!!