Makes 8 smallish naan breads. Total time: ~2 hours. Adapted from King Arthur Baking.
Ingredients
Dough:
- 180g all-purpose flour
- 90g bread flour
- 142g warm water
- 5 Tbsp [71g] plain full-fat Greek yogurt
- 2 Tbsp [28g] ghee or butter, melted
- 1.5 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
Topping:
- 2 Tbsp [28g] ghee or butter, melted (for brushing)
- (optional) fresh chopped cilantro
Directions
Combine all ingredients for the dough in large bowl and mix (it will probably be too small of an amount to use a stand mixer). A shaggy dough should form.
Knead by hand for ~5 minutes until smooth, elastic, and somewhat tacky. Place in a covered bowl to rise until doubled in size, about 1hr.
Turn out onto a covered surface and split into 8 equal pieces. Shape each piece into a ball and cover with a towel. Let rest for 20 minutes to relax.
Preheat a cast iron skillet or griddle to medium-high heat. I use an electric griddle set to 350F.
Lightly flour your work surface, and roll each dough ball into a ~6in round circle, almost as thin as you can go. I use a mini dumpling roller to help. It may work well to roll a 1-4 naans at a time as you grill them.
Cook the naan for 30-60 seconds per side, flipping when large bubbles form on top and the underside has dark golden-brown spots. If they are cooking slowly, it’s fine to flip multiple times.
Remove from the pan and brush with melted ghee/butter, and sprinkle with any toppings.