Naan

Method

1. 1

   Gather ingredients: 10 g ghee, 7 g active dry yeast, 5 g sugar, 180 ml warm water, 250 g all-purpose flour, 250 g bread flour, 10 g salt, 120 g plain yogurt, 15 g fresh cilantro, flour for dusting. Tools needed: large bowl, small bowl, whisk, fork, rolling pin, cast-iron skillet, ovenproof dish, damp towel, pastry brush.

2. 2

   Grease a large bowl lightly with a portion of the ghee.

3. 3

   In a small bowl, stir the yeast and a pinch of sugar into the warm water; set aside for 5 minutes until foamy.

4. 4

   Whisk flours, salt, and remaining sugar in a bowl. Whisk yogurt into the yeast mixture, then pour into a well in the dry ingredients. Mix with a fork until a shaggy dough forms.

5. 5

   Turn dough onto a floured surface and knead for 8 minutes until satiny.

6. 6

   Place dough in greased bowl, cover with damp towel, and let rest until doubled (approx 3 hours).

7. 7

   Preheat oven to 95 Celsius with an ovenproof dish inside. Divide dough into 8 balls, roll tight, and let relax for 10 minutes covered.

8. 8

   Preheat skillet on medium-high. Roll one ball to 3 mm thick. Brush with water. Place wet side down in skillet, brush top with water, and cover. Cook 3 minutes.

9. 9

   Flip naan, press with towel, cover and cook 2 minutes. Flip back, brush with melted ghee, and move to warm oven.

10. 10

    Garnish with chopped cilantro and serve immediately.