Garlic and Zucchini Naan Bread

Ingredients

• Active dry yeast (1 tablespoon)
• Sugar (1 teaspoon)
• Warm water (1 cup)
• All-purpose flour (3 cups)
• Grated zucchini (1 cup, excess moisture squeezed out)
• Minced garlic (4 cloves)
• Salt (1 teaspoon)
• Plain yogurt (1/2 cup)
• Butter (2 tablespoons, melted (for brushing))
• Olive oil (1 tablespoon (for greasing))

Instructions

1. In a small bowl, dissolve the active dry yeast and sugar in warm water. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
2. In a large mixing bowl, combine the all-purpose flour, grated zucchini, minced garlic, and salt. Mix well to distribute the ingredients evenly.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and plain yogurt.
4. Stir the mixture until a dough forms, then transfer it to a floured surface and knead for about 5 minutes until the dough is smooth and elastic.
5. Place the dough in a greased bowl (use olive oil for greasing), cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
6. Preheat a skillet or griddle over medium-high heat.
7. Once the dough has risen, punch it down to release the air. Divide the dough into 6 equal portions and roll each portion into a round shape, about 1/4 inch thick.
8. Cook each naan bread for approximately 2-3 minutes on each side until golden brown and slightly puffed. Adjust the heat as necessary to prevent burning.
9. Brush each naan bread with melted butter before serving to add richness and flavor.
10. Serve warm with your favorite curry, dip, or simply enjoy on its own!