(can also be substituted for naan bread)
1 Tbsp yeast
1 Tbsp sugar
3 Cups warm water
1/4 Cup canola oil
1 Tbsp salt
flour (this ingredient is added until smooth, pliable dough is formed. the amounts vary depending on the day because of humidity in the air, etc.)
In a bowl, add the yeast, sugar and water. Use a whisk and lightly whisk until the sugar and yeast dissolve. Let bowl sit for 10 minutes uninterrupted.
Collect other ingredients.
Add cracked egg, oil and salt and whisk until incorporated.
Begin adding flour in increments and mix in before adding more flour. Continue adding flour until the dough begins to get difficult to mix with a wooden spoon.
Dump dough out on to a floured surface and begin kneading dough (adding flour as needed) until it is soft and somewhere between sticky and too dry.
Place dough in a lightly oiled bowl, cover with plastic wrap and let rise for 2 hours.
Punch dough down and begin shaping into desired loaves.
Let rise again for another hour. Prepare oven for baking.
Bake until golden and hollow sounding when knocked from underneath.