Naan

Name: Naan
Yield: 8 flatbreads
Ingredients: 180 g All-Purpose Flour; 90 g Bread Flour; 142 g Water; 71 g Plain Greek yogurt; 28 g Ghee; 1.5 tsp Instant yeast; 1 tsp Granulated sugar; 1 tsp Table salt; 28 g Ghee; 2 tsp Nigella seeds; 0.25 cup Fresh cilantro

Soft, blistered flatbreads finished with warm butter.

2 hours 0 minutes8 flatbreads

Ingredients

Ingredients for8 flatbreads
Ingredient	Amount
Dough
All-Purpose Flour	180 g
Bread Flour	90 g
Water	142 g
Plain Greek yogurt	71 g
GheeMelted.	28 g
Instant yeast	1.5 tsp
Granulated sugar	1 tsp
Table salt	1 tsp
Finish
GheeMelted.	28 g
Nigella seedsOptional.	2 tsp
Fresh cilantroOptional.	0.25 cup

Method

1
Mix and knead the dough ingredients until smooth. Cover in a greased bowl until doubled, approximately 50–60 minutes.
2
Divide into eight balls and rest covered for 20 minutes. Heat a heavy skillet over medium-high heat.
3
Roll or stretch each ball thinly. Cook about 30–40 seconds on the first side, flip, and brown the other side.
4
Brush with melted ghee or butter and keep wrapped while finishing the batch.