Ingredients

• 1 cup very warm water
• 7 oz Greek yogurt, plain
• 2 tablespoons sucanat
• 1/4 cup ground flax seed
• 1 tablespoon coconut oil
• 2 teaspoons salt
• 3 cups whole wheat flour
• 2-1/4 teaspoons yeast
• 1 clove garlic, minced
• olive oil or butter

Instructions

1. In a large bowl, combine all ingredients except garlic.
2. Mix until very stiff ball forms.
3. Remove from bowl and knead on lightly floured surface.
4. Knead until smooth (about 7 - 8 minutes).
5. Place dough in well-oiled bowl and cover with damp towel.
6. Let rise in warm, non-drafty area for one hour or until dough is doubled in volume.
7. Punch down dough and knead in garlic.
8. Form dough into golf-ball sized balls and place on a cookie sheet.
9. Cover with damp towel and allow to rise 20 minutes.
10. Heat griddle or pan to 375 or medium-high heat.
11. Use hands or rolling pin to flatten each dough ball to around 1/4 inch thickness.
12. Brush both sides of dough with olive oil or butter.
13. Place dough on heated griddle or pan and cook for 3 minutes (or until lightly browned and puffy).
14. Turn dough over and cook another 2 - 4 minutes until lightly browned.
15. Allow cooked naan to rest in a covered dish until served. Serve warm.