Naan

leavened flatbread (za’atar variant pictured)

Makes 6 naan · 381 kcal per serving

Ingredients

• 500 g all purpose flour
• 180 g plain whole-milk yogurt
• 190 g milk
• 6 g instant yeast
• 13 g white sugar
• 9 g salt
• 20 g vegetable oil

Method

1. 1. Mix the flour, instant yeast, sugar, salt, yogurt, lukewarm milk, and oil in one bowl until no dry flour remains. No need to dissolve or bloom the yeast first.
2. 2. Cover and rest 15 min, then knead to a soft, slightly tacky dough, 6–8 min. If still stiff, work in a little more milk. Cover and let rise until doubled, ~1–2 h; allow longer in a cool kitchen.
3. 3. Divide into 8 balls, cover, and rest 15–20 min. Roll each into a teardrop about 5 mm thick.
4. 4. Heat a cast-iron skillet over high until it just smokes.
5. 5. 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.
6. 6. Remove from the pan, brush lightly with oil if desired, and hold under a towel.
7. For garlic naan, gently warm the minced garlic in a little oil, brush onto the cooked naan, and finish with chopped cilantro. For za'atar naan, mash za'atar with olive oil into a loose paste, spread it over the rolled-out dough, then cook that side against the pan so the sesame toasts into the crust. Best hot.