Simple garlic flatbread

I'm always excited when I start making something at home that I used to think was either too complicated or too time-consuming to do myself. It makes me feel accomplished! Plus, I can make this flatbread for way less money than buying the store package and with ingredients I pretty much always have at home anyways. 

I can't quite bring myself to call this naan, although I treat it that way when I make it. I make this flatbread when serving all kinds of Indian dishes like Stir-fried Paneer with Peppers, Chana Masala, Chicken & Apple Curry, and more. It's perfect for dipping and sopping up yummy sauces or spicy soups. I first found this recipe at Full Bellies, Happy Kids about a year or so ago and have been tweaking it ever since. I find that this recipe makes two large pieces of flatbread.

Since I don't have access to a Tandoor oven, I use a very hot castiron skillet to cook my flatbread. I want to have high heat so that the bread gets brown and even charred in spots. It works great for me and it cooks up very quickly. You'll have a nice warm homemade flatbread with your dinner in (almost) no time! If you don't want the garlic flavor, you can leave out the garlic powder.

Simple garlic flatbread 
1 cup unbleached all-purpose flour
1 teaspoon garlic powder
1/4 teaspoon sea salt
1 teaspoon sugar
1/4 teaspoon baking soda
about 4 tablespoons plain whole milk yogurt
coconut oil, for cooking

Whisk together the dry ingredients (flour through baking soda) and then stir in the yogurt. Start with three tablespoons and then add more, if needed, about a teaspoon at a time until the dough comes together.

Knead the dough in the bowl for about 3 minutes. Cover and let sit for 30 minutes.

Divide the dough in half. Roll out into oval shapes on a lightly floured surface to about 1/4-inch thickness.

Heat a castiron skillet over medium high heat until hot. If your skillet isn't well-seasoned, lightly grease the pan with a bit of coconut oil to prevent the bread from sticking. When the pan is hot, add the bread. Using a spatula, rotate the bread often to keep from burning. When it is golden and charred, flip, and do the same to the other side.

Serve immediately.

What was I cooking one year ago?: overnight yeasted waffles
Two years ago?: coconut cream pie
Three?: Moroccan stewed beef with prunes & apricots
Four?: sweet & sour acorn squash
5?: lemon pudding cake