Cooking Therapy

In a small bowl, add the warm water, the sugar, and the yeast and stir. Let it sit so the yeast can settle, until you see the top covered with bubbles from the yeast. Once it has set, add a tablespoon of olive oil to it

In the bowl of a bread mixer, add the flour and the salt and mix them

Turn the machine on a medium setting and slowly add the yeast mixture to the flour. Continue on a medium setting until all the water has been added. Then add the yogurt

Increase the speed to a high setting and let it spin until a dough ball forms

Remove the bowl and cover and let sit for an hour until it rises

Once the dough has risen, cut and roll it into baseball sized pieces

Before you flatten the dough pieces, prepare the butter mixture.

In a small saucepan, add the butter and melt on a medium heat. Add the garlic and rosemary and let simmer for a minute or two. Shut the heat off and let the garlic and rosemary immerse in the butter. Continue on prepping the naan

Coat a flat surface that you will be rolling the dough out on with flour

Using a rolling pin, flatten and roll out each piece of dough until thin. Dust the rolled out dough with some corn meal

Coat both sides of the naan with the butter

Heat a frying pan over a medium flame and add the naan. The top side that is not cooking will begin to bubble and rise. You can brush more butter on this side as the other is cooking for more flavor. Check the cooking side and flip over once it has begun to char and crisp. Cook the other side until it chars and crisps as well. Once the naan has cooked on both sides, you can coat with more butter