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- 1 teaspoon active dry yeast
- 2 teaspoons sugar, divided
- 2 cups all-purpose flour, plus more for rolling
- 1 teaspoon fine sea salt
- ⅛ teaspoon baking powder
- 3 tablespoons plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped cilantro
- melted butter for spreading on the finished Naans
- coarse sea salt for sprinkling
In a large glass, dissolve the dry yeast and 1 teaspoon sugar with ¾ cup warm water (about 100-105 °F). Allow the yeast to bloom until it’s frothy, about 10 minutes.
- Sift the flour, salt, the remaining 1 teaspoon sugar and baking powder in a large mixing bowl.
Once the yeast is frothy, gently stir in the yogurt and olive oil directly in the glass. Pour the yogurt mixture into the dry ingredients and mix with a fork just until incorporated. Just when the mixture starts to come together, mix the dough with your hands. It may seem a little wet but keep gently folding and working until you have a soft, slightly sticky, pliable dough. Cover the dough with plastic wrap or a damp tea towel and let is sit in a warm, draft-free place for 2-4 hours.
When ready to roll out the dough have two bowls on the counter. One with extra flour and the other one with water. Separate the dough into 6 equal parts and lightly roll each one in the bowl with extra flour to keep them from sticking together.
Roll the dough into the traditional teardrop Naan shape using a rolling pin. Each Naan should be about 8-9 inches long, 4-inches wide, and about ¼ inch thick.
- Warm a cast iron skillet over medium high heat. You will also need a lid large enough to fit the skillet.
- Mix the cilantro into the melted butter and have it standing by along with the coarse sea salt. Dampen your hands with the water, flip-flopping the Naan from one hand to the other to lightly dampen it. Place the dough in the skillet and cook for about one minute. The dough should start to bubble. Flip the Naan and cover the skillet with the lid and cook 30 seconds to 1 minute more. Don’t worry if some of the bubbles are blackened, this is good. Brush each cooked Naan with a little butter and sprinkle with sea salt. Place the Naan on a tea towel and repeat with the rest of the dough. Serve and enjoy!
(adapted from a recipe Aarti Sequeira on foodnetwork.com)