Homemade Naan

Yields: 10 pieces | Recipe by Sylvia Fountaine (Feasting at Home)

Ingredients:

2 cups unbleached all-purpose flour (or a combo of ½ wheat and ½ unbleached white bread flour)

1 tsp sugar

1 tsp instant yeast

1.5 tsp salt, plus more for sprinkling

¾ cup warm water

¼ cup plain yogurt

1 tbsp olive oil

Ghee for brushing

2 cloves garlic, minced (optional)

1-2 tbsp fresh cilantro for garnish (optional)

Water spritz bottle

Steps:

1. In a large bowl, whisk flour, sugar, yeast, and salt together. If adding whole spices, add them now.

2. In a medium bowl, stir ¾ cup warm water with olive oil and yogurt.

3. Pour the yogurt mixture into the flour mixture and combine with a fork. With a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky, add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl. Cover with plastic wrap.

4. Place the bowl in a warm spot and let rise until it almost doubles in size, roughly 45-60 minutes.

5. When dough has risen, place it on a well-floured surface, and roll into a 10-inch log, then divide the log into 10 pieces.

6. Roll each piece out into a ⅛-¼ inch thick oval, about 4x7 inches long. They don’t have to be perfect and can be any shape, just make sure thickness is uniform and not more than ¼ inch thick. If adding garlic, press some of the finely minced garlic into the dough on one side, just using your fingers.

7. Heat a dry cast iron skillet over medium to medium-high heat. Spray one side of a naan piece, and place it spritzed side-down in the hot skillet. Cook until bubbles appear on the surface, and bottoms are golden before flipping. Cook on the other side until the bubbles are deeply golden. Make them one at a time and set aside as you go.

8. When all naan are cooked, brush each one with ghee. Right before serving, sprinkle with chopped cilantro or parsley.