Soft and Pillowy Naan Bread

Ingredients

• 3 teaspoons dry active yeast
• 1 Tablespoon sugar
• 1 cup warm water -236 grams
• 1/4 cup olive oil
• 2/3 cup plain greek yogurt
• 1 teaspoon kosher salt
• 3 1/2 cups all-purpose flour (plus or minus a couple of tablespoons) – 420 grams, plus more (about 30 grams) for rolling out
• melted butter – to add after cooking, optional

Directions

• Activate the yeast. In a large standing mixer (or you can make this by hand too), combine the yeast, sugar, and warm water. Stir with a spatula and wait for the mixture to get bubbly.
• Add the yogurt, olive oil, and salt, and stir again. Then attach dough hook, and start adding flour. Start with two cups of flour, and then mix. Continuing adding more flour, a little at a time, until you get the right consistency. The dough should start pulling away from the sides of the mixer, and it should be just slightly sticky. You want the dough to be a little sticky but not too much.
• Remove the dough to a greased bowl, and shape it into a ball. Cover with a clean dish towel, and set it aside to double in size in a warm corner of your kitchen. This will take approximately one hour. (If you're not going to cook the dough immediately, you can split dough into quarters, place in sandwich size ziploc bags in the fridge for up to a couple days. It will rise in the fridge but just slower.)  
• Sprinkle some flour on a clean working surface, like a large cutting board or a baking mat. Place the dough on top of the flour, and slice it in approximately 12 wedges.
• Preheat your dutch oven to medium/high heat over coals.
• Meanwhile, roll out one naan at a time, using a rolling pin (and plenty flour) to get a very thin, flat shape. Carefully lift the naan to the hot grill pan. Cook on one side for a minute or two. You should see bubbles forming on this first side. Then flip and cook on the other side for 30 seconds to a minute, or until nice and golden brown.
• Remove grilled naan to a clean towel, and immediately brush some butter on top. Continue rolling out one naan at a time and grilling, until all naan breads are done and piled up high on the towel.
• Serve immediately, or let cool, and store in a storage bag or airtight container.