INGREDIENTS:
7 grams / or 2 1/4 tsp active dry yeast
1/2 cup water - 105-111f
1 tsp sugar
3 1/2 cups ap or bread flour
2 tsp kosher salt
1 cup plain yogurt - full fat the preferred
Oil for frying
butter for brushing on after cooked
1/2 cup minced cilantro or parsley - can mix them as well
MAKE:
In a bowl, still the sugar, into the warm water (105F-111F).
Next, add the the yeast and stir gently then wait a few minutes for the yeast to proof.
When the yeast has proofed you will see the mixture foamy with bubbles formed.
You can hand mix/ knead or use a stand mixer fitted with a dough hook.
Choose a bowl that will have enough room or the stand mixers bowl, now add the flour and salt and mix to combine.
Then, add the yeast mixture and yogurt to the dry ingredients.
Knead until dough starts to come together into a shaggy dough ball.
If using the stand mixer, mix on medium speed for a few minutes.
Once the kneading process is done, grease anther bowl for the rising time.
Grease the bowl with oil, and place dough to the bowl, turning over once to coat with oil all around.
Cover the bowl with a clean kitchen towel, and let rise until doubled in size, about 1 hour
After the hour/double in size, punch down dough and remove from bowl and place on to a floured surface.
Divide the dough into 8-10 equal pieces, roll them into balls and cover again with towel to keep them from drying out but not another rise time.
On a lightly floured surface stretch dough pieces into 1/2 inch thick rounds or ovals.
You can do this by just using your hands or a rolling pin.
Heat a cast iron skillet on your stove top on high and wait for it to be very hot.
Carefully add oil to the cast iron, then place the rolled out dough and cook on one side until golden brown and large bubbles form in the dough.
Flip and cook for another 2-3 minutes on the other side.
Once the Naan is cooked properly on both sides move it to a plate or board and coat with melted butter and sprinkle with herbs.
Repeat and ready to serve.
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