Preparation of the naan manousheh

1. Proof the yeast (Mix it with the warm water and sugar and wait for it to bubble)
2. Whisk the yogurt and the boiling water together then set aside until they cool down
3. Add the yeast mixture and 3 cups of flour and mix with a wooden spoon until the mix is homogenous.
4. Cover and leave in a warm place for 1/2 an hour
5. Next add the salt and oil to it and start adding the remaining flour half a cup at a time while kneading until you get a soft smooth pliable ball of dough (you may not need all the flour)
6. Knead for 5-7 minutes until satiny and elastic.
7. Cover the bowl with oiled plastic wrap and keep it aside in a warm place until it doubles in volume (one to 1 1/2 hours. you may also keep it in the refrigerator to rise slowly overnight)
8. Turn the dough out on to well-floured surface, punch out the air out gently with your knuckles, and divide the dough into 6 or 8 portions (depending on the diameter of the pan you are going to use for cooking),
9. Start heating the pan you are going to cook the naan in, using medium heat.
10. Roll the dough out into thin discs and keep them one by one on a floured baking sheet covered with a damp towel until you’ve rolled them all. Or stretch them by hand into teardrop shapes. They fluff up, so the thinner you can roll/stretch them, the better. (you can prick the dough discs with a fork to prevent them from forming big bubbles)
11. When you have the pan to the heat level you want (medium), put a disc of dough on it, it will start forming bubbles almost right away.
12. After 2-3 minutes, brush it with butter, turn it over and spread the topping of your choice on the cooked side that is now facing upward
13. Wait for the bottom to get blistery spots, then fold it on half.
14. Allow it to cook for one more minute on this side then flip it, cook for one more minute..take it off the heat.
15. If you don’t prick the dough with a fork it may puff up