Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 teaspoon (5g) granulated sugar
  • 3 cups (360g) all-purpose flour, plus extra for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) plain yogurt (not Greek)
  • 2 tablespoons (30ml) vegetable oil or melted ghee
  • 1 large egg, lightly beaten
  • 2 tablespoons (30g) melted butter or ghee
  • Sesame seeds (optional)
  • Nigella seeds (optional)
  • Chopped cilantro (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt.
  3. Add the yogurt, oil/ghee, and egg to the yeast mixture. Whisk to combine.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  7. Preheat oven to 450°F (232°C). If using a pizza stone or baking steel, place it in the oven while preheating.
  8. Punch down the dough and divide it into 8 equal pieces. Roll each piece into an oval shape, about 8-10 inches long.
  9. Place 2-3 naan at a time (depending on the size of your baking sheet/stone) onto the hot baking sheet/stone. Bake for 2-3 minutes, or until puffed up and slightly golden brown with some charring.
  10. Brush the baked naan with melted butter or ghee and sprinkle with sesame seeds, nigella seeds, and/or cilantro, if desired. Serve immediately.