Naan

1) Sprinkle sugar and yeast into the warm water (I did this directly in a 1c measure). When it's good and bubbly, add the yogurt to it.

2) Stir the salt into the flour in a medium bowl, then stir in the yeast mixture and about 1/2c additional water. Stir until all of the flour is incorporated. This was a perfect texture for kneading, but if it's too stiff or you can't get all of the flour in, add a couple more T of water.

3) Knead it for several minutes until the dough is smooth, then let it rise in a covered bowel for 2-3 hours.

4) Divide dough into 6 parts. Flatten each to a 6 - 8" round with hands or rolling pin. Keep track of which round was flattened first, bake in the order they were flattened. Fry on an ungreased, very hot griddle, flipping when brown spots develop on the griddle side. The last ones puffed up more than the first, so maybe letting them sit for 15 min. or so before baking is a good idea, although the first ones were just fine. If you oven-bake them, I would suggest 500 degrees, and making sure that you let the oven sit long enough after it reaches temperature for the stone to catch up, another 10-15 minutes maybe.