How to Make Naan

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. Here's how to make it. See the recipe for Naan (Indian Leavened Flatbread) »

Stir ¾ cup water heated to 115° and 1 tsp. honey in a bowl; add one ¼-oz. package active dry yeast and let sit until foamy, about 10 minutes. Add 2 cups all-purpose flour, ½ cup plain, full-fat Greek yogurt, 2 tbsp. canola oil, and ½ tsp. kosher 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.
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" circle about ¼" thick.
Sprinkle each dough round with ¼ tsp. cilantro; press into dough.
Heat a tawa (flat Indian skillet) or a 12" nonstick skillet over medium-high. Working with 1 dough round 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" over the open flame, flipping once, until puffed up and browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan.)
Return naan to plate, drizzle with ghee, and sprinkle with more cilantro if you like; serve hot.

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