Ingredients

The following ingredients have 4 Servings
  • 2 tsp. active dry yeast
  • 1/2 cup warm water (between 105-110ºF)
  • 1 tbsp. honey
  • 3 cups bread flour, divided
  • 1/2 tsp. ground Himalayan sea salt
  • 1 large free-run egg, beaten
  • 1/3 cup 2% plain yogurt
  • 1/4 cup virgin olive oil, plus more for the bowl
  • 1 tbsp. unbleached all-purpose flour, for work surface
  • clarified butter, as needed

Instruction

  • In the bowl of a stand mixer, combine yeast, water and honey; stir to dissolve and let sit until frothy, about 15 minutes.
  • In a medium bowl, whisk together 2 cups flour and salt; set aside.
  • To the yeast mixture, add beaten egg, yogurt, oil and flour mixture, keeping about ½ cup on the side. With the paddle attachment, process on low speed for 2 minutes.
  • Switch to the dough hook attachment and process on speed 3, adding 1 tbsp. reserved flour at a time, until the dough clings around the hook, pulling away from the sides of the bowl.
  • Transfer the dough to a lightly floured work surface and with floured hands, pull under to form a ball.
  • Place it in a large bowl lightly oiled, swirling around to coat. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size.
  • Punch the dough to deflate, transfer onto a lightly floured work surface and pull under to form a ball. Separate into 8 equal pieces; pull under to form small balls.
  • Place a clean dish towel over the balls and let them proof for 30 minutes.
  • Using either a griddle, skillet or panini pan, heat it on medium heat. When it's hot, roll one ball at the time to a thin oval shape, keeping the others covered.
  • Place the flatbread in the hot pan and lightly brush the top with clarified butter. Cook until brown and large bubbles form on top, about 3 minutes.
  • Flip the naan and cook until golden brown, about 3 minutes as well. Repeat with the remaining dough balls, working with one at a time.