Garlic Naan Bread

2 cups Flour
1 tsp Sugar
1 tbsp Greek Plain Yogurt
Pinch Salt
2 tsp Quick rising yeast
1/2 cup Warm Water
1/2 tsp Garlic Powder
1/2 Butter
1 tbsp Dried fenugreek leaves

In a small bowl place your melted Ghee or Butter and set aside.

Once the dough has doubled in size, flour your counter and place the dough on top. Separate the dough with a pastry cutter into 6 pieces.

Roll each into a ball with your hands, then place on the floured surface and use a rolling pin, roll out the dough into individual circles.

Heat a your skillet over medium – heat and with a basting brush, season the skillet with some ghee/butter.

One by one, roll your dough out and place onto the skillet individually.

You will see tiny bubbles form on top the dough (see picture above) roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over. However before flipping the dough brush with ghee/butter and add fenugreek leaves, then flip.

Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.

REPEAT steps 3-5 till all pieces are cooked.

Serve warm.