Ingredients

Dry ingredients

• 1 cup all purpose flour
• 1/2 tsp salt
• 1/2 tsp instant yeast
• 1/2 tsp sugar
• 1/2 tsp cumin seeds (optional)

Wet Ingredients

• 2 tbsp plain Greek yogurt (or normal plain yogurt)
• 6 tbsp warm water (1/4 cup & 2 tbsp)
• 1/2 tbsp olive oil

Method

1. Mix the dry ingredients together: flour, yeast, salt, sugar & cumin seeds (if using).
2. Mix the wet ingredients together (yogurt, water, oil) and add to dry ingredients.
3. Lightly knead until the dough just comes together (see picture below). Drizzle with a little olive oil to coat all sides of the ball.
4. Leave in the bowl and cover with a damp towel. Place in a warm spot in the kitchen and let rise until it doubles in size (about 2h).
5. Once dough has doubled in size, cut into 3 pieces. Roll out, on a lightly floured surface, to about 3 to 4mm thick (less than 1/4 inch). You can also gently pull into shape, which is my preferred method. It gives you an more irregular naan with some extra-pillowy pockets.
6. Heat pan on high heat. Cook naan one at a time for one to two minutes per side (longer on the 1st side than the second), until each side developpes nice brown spots. Use a cast iron pan for the best results (you might want to turn heat down to medium-high in that case).
7. Serve with your favourite curry!*

(*) I like to keep the naans plain but you can further season it with a brush of ghee or garlic butter and a sprinkle of salt.