Instructions

1. Whisk together water and honey until the honey is dissolved. Add active dry yeast, and give it a brief stir. Allow yeast to activate for 5-10 minutes. You will know it is ready to use when you see foaming or small bubbles at the top of the liquid.
2. In the stand mixer, pour the yeast mixture into the bottom of the bowl. Using the dough attachment on low speed, slowly add all-purpose flour, yogurt, salt, baking powder and egg into the mixer.
3. Once all of the ingredients are in, push the speed to medium-low for 2-3 minutes, or until the dough is smooth. The dough will be very sticky but separates from the bowl easily while mixing.
4. Form the dough into a ball and place into a large greased bowl (I sprayed mine with a nonstick cooking spray.) Cover bowl with a damp towel and place in a warm spot. I placed mine in front of a sunny window and that worked really well. Allow to rise for about an hour, or until the dough has doubled in size.
5. After the dough has doubled, carefully place the dough on a lightly floured surface, and cut into 8 equal-sized pieces. I used a dough scraper, but you can easily use a knife to cut it.
6. Form each piece into a ball. With your work surface and rolling pin lightly floured, roll each ball into a large round/oval/whatever shape it becomes. I find that using very light pressure and rolling out in 30 degree turns from the center really helps to keep a mostly round shape.
7. You can stack the flattened dough on top of each other, but make sure they are well floured or they will stick together. (As you are making them, if you find that some are stuck together you can always roll them out again if needed)
8. Melt the butter in a microwave-safe bowl.
9. Heat up a cast-iron skillet to medium-high heat. Brush the top of the naan on the top of the stack.
10. Place the butter side down in the skillet. Brush the top side of the naan. Allow the naan to cook for about a minute, or until the top is bubbly and the bottom is lightly golden.
11. Flip the naan and cook for another 30-60 seconds, or until the bottom is lightly golden. Then, transfer the naans to a plate and cover with a towel to keep them warm while you continue to cook the remaining naans.

How to make the Spicy Garlic Hummus

In a food processor, combine the chickpeas, garlic, tahini, lemon juice, salt, and cayenne. Mix together until you get a paste.

With the processor on, add the olive oil. If you desire a creamier consistency, add a tablespoon of water at a time until you get the desired consistency.