Naan bread

In a bowl or stand mixer, combine flour, yogurt, water, yeast and finally salt.

Knead until you obtain a smooth and homogeneous mixture.

Let it rise until doubled in volume, covered with plastic wrap (about 3/4 hours at 19/20 degrees).

We divide it, shape the dough balls and roll them out with the help of a rolling pin.

Cook in a non-stick pan (very hot) for a couple of minutes per side (when it puffs up, turn it over).

Season with a mix of oil, parsley and garlic.