Naan

leavened flatbread, yogurt lends softness

Makes 8 naan · 285 kcal per serving

Ingredients

• 500 g All Purpose Flour
• 200 g Plain Whole-Milk Yogurt
• 80 g Milk
• 6 g Instant Yeast
• 13 g White Sugar
• 9 g Salt
• 5 g Baking Powder
• 30 g Butter

Method

1. 1. Warm the milk to lukewarm, stir in the sugar and yeast, and let it foam, ~10 min.
2. 2. Mix in the yogurt and melted butter, then work in the flour, salt, and baking powder.
3. 3. Knead to a soft, slightly tacky dough, 6–8 min, and rise covered until doubled, 1–1.5 h.
4. 4. Divide into 8 and roll each into a teardrop about 5 mm thick.
5. 5. Heat a cast-iron skillet over high until it just smokes.
6. 6. Lay on a naan and cook until the top puffs with big bubbles and the underside chars in spots, ~1 min, then flip and cook 45–60 s more.
7. 7. Brush off the pan with melted butter or garlic-ghee and hold under a towel.
8. For garlic naan, press chopped garlic and cilantro into the dough before cooking. For za'atar naan, mash za'atar with olive oil into a loose paste, spread it over the rolled-out dough and press it in, then cook that side against the pan so the sesame toasts into the crust. Best hot.