A 3-Step Recipe For Homemade Indian Flatbread

emebd3Photo: Courtesy of Ingalls Photography/ Saveur.
Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. It is best savored hot and slathered with ghee.
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Naan (Indian Leavened Flatbread)
Makes 10
Ingredients
3/4 cup water heated to 115 degrees Fahrenheit
1 tsp honey
1 (1/4-oz.) package active dry yeast
2 cups all-purpose flour
1/2 cup plain, full-fat Greek yogurt
2 tbsp canola oil
1/2 tsp kosher salt
1/4 cup minced cilantro
Melted ghee, for brushing
Instructions
1. Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, and salt; stir until dough forms. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour.
2. Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7-inch circle about 1/4-inch thick. Sprinkle with 1/4 teaspoon cilantro; press into dough.
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3. Heat a 12-inch nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface, about 45 seconds. Flip dough; cook until bubbles appear once more, about 30 seconds. Transfer naan to a plate and slide skillet off heat. Using tongs, cook naan about 2-inch over the open flame, flipping once, until browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan until browned in spots, about 1 minute.) Return naan to plate, brush with ghee, and sprinkle with more cilantro. Serve hot.