Name: Flatbread / Naan
Yield: 8 flatbreads
Ingredients: 300 g (2½ cups) all-purpose flour; 1 tsp fine sea salt; 1 tsp baking powder; 130 g (½ cup) plain whole-milk yogurt; 80 ml (⅓ cup) warm water; 2 Tbsp olive oil or melted butter; 1 clove garlic, minced (optional, for garlic naan); 2 Tbsp melted butter (for brushing); Flaky salt and chopped fresh cilantro or parsley (for finishing)

8 flatbreads

Yield

1.5 hours (including rest)

Time

Best eaten immediately. Store leftovers wrapped in foil at room temperature for 1 day; reheat in a dry skillet. Freeze stacked between parchment for up to 2 months.

Keeps

Soft, pillowy, and ready in minutes once the dough has rested. No tandoor needed — a hot cast-iron skillet works perfectly.

Ingredients

300 g (2½ cups) all-purpose flour
1 tsp fine sea salt
1 tsp baking powder
130 g (½ cup) plain whole-milk yogurt
80 ml (⅓ cup) warm water
2 Tbsp olive oil or melted butter
1 clove garlic, minced (optional, for garlic naan)
2 Tbsp melted butter (for brushing)
Flaky salt and chopped fresh cilantro or parsley (for finishing)

Method

Whisk together the flour, salt, and baking powder in a large bowl. Add the yogurt, warm water, and olive oil. Stir until a dough forms, then knead on a lightly floured surface for 2-3 minutes until smooth.
Place the dough in a lightly oiled bowl, cover, and rest at room temperature for 1 hour.
Divide the dough into 8 equal pieces. Roll each into a ball, then roll out on a floured surface to about ¼ inch thick, roughly oval or teardrop-shaped.
Heat a cast-iron skillet over high heat until very hot (a drop of water should sizzle and evaporate immediately).
Place one flatbread in the dry skillet. Cook until the bottom has dark spots and the top is bubbling, about 1-2 minutes. Flip and cook 1 minute more.
Remove and immediately brush with melted butter (mixed with minced garlic if desired). Sprinkle with flaky salt and herbs. Repeat with remaining dough.
*Storage:** Best eaten immediately. Store leftovers wrapped in foil at room temperature for 1 day; reheat in a dry skillet. Freeze stacked between parchment for up to 2 months.