Naan(flatbread)

This simple, crackly-soft flatbread recipe yields tender naan with a faint yogurt tang, perfect for dipping in curries. With just a few tries, you'll master this easy recipe and never feel the need to buy naan again.

INGREDIENTS
4 cups Hourani flour

2 tablespoons neutral oil

¼ cup whole-milk yogurt

1 packet of active dried yeast

2 teaspoons sugar

4 teaspoons kosher salt

1 teaspoon baking powder

1 cup whole milk, warmed

METHOD

  1. Place your flour into the large mixing bowl. Make a hole in the middle, and place your oil in it, along with the yogurt, yeast, sugar, salt and baking powder. Combine until ingredients resemble crumbs, and then add the warm milk, mixing it until it comes together.

  2. Place your dough on a well-floured cutting board. Knead the dough for five minutes or so. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a moist dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled.

  3. Following, divide your dough into 12 pieces. Roll each piece into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval.

  4. Place a large sauté pan over medium-high heat. Cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then flip it over for about the same amount of time. Then remove to a warm platter. Repeat with the rest of the dough. Wrap pieces in foil until ready to serve.