In microwave safe bowl, pour the water and bring to a warm temperature – should be warm to the touch but not hot (between 105-115ºF) add vinegar, oil and eggs into the bowl and mix In a bowl of a stand mixer fitted with a paddle attachment, combine Dry Ingredients and whisk until well combined.  Add wet ingredients and mix in low for a few seconds until it is combined.  Increase speed to medium-high and beat for 5 minutes.  The dough will be wet, smooth and a little sticky. Pour the dough mixture into and oiled bowl.  Cover with a cling wrap and let rise for 1 hour.  Place in the refrigerator for at least 2 hours or overnight (refrigeration will make it easier to knead, shape and roll the dough) After dough has chilled, knead with flour and form into a log.  Divide the dough into smaller balls depending on what you are making. For NAAN – on a heavy floured surface, roll out dough into an oblong shape until it is about 1/4 inch thick and about 7 inch in length. For FLATBREAD & WRAP – on a heavily floured surface, roll out dough into a round shape until it is about 1/8 inch thick and about 8 inch in diameter.  Make sure the rolled out dough is well floured to prevent sticking. TO COOK:  On a large skillet, heat the pan on medium high heat until smoking.  Add the flattened dough and cook about 1 to 2 minutes on each side flipping once or 2x until the dough is dry, bubbles appear and toasted on a few areas.  Place on plate and repeat with the remainder of the dough.