Pan-baked
Naan

Wake up the yeast

Warm milk (100 ml) to lukewarm (a finger dipped in should feel pleasantly warm, not hot). Add instant yeast (7 g) and sugar (1 łyżeczka), stir. Set aside for 5 minutes — foam should appear on top.

Knead the dough

In a large bowl mix wheat flour (400 g) and salt (1 łyżeczka). Add plain yogurt (150 g), oil (2 łyżka) and the yeast-milk (milk (100 ml)). Knead by hand or with a dough hook for 8 minutes until smooth and elastic. It should be slightly tacky but pull away from the bowl.

First rise

Cover the bowl with a cloth and let rest in a warm spot for 60 minutes. The dough should double in size.

First rise

60:00

Start

Divide and roll

Divide the dough into 8 pieces. Roll each on a lightly floured surface (wheat flour (400 g) for dusting) into an oval 4-5 mm thick. Don't roll thin — naan should be fluffy, not crispy.

Cook on a dry pan

Heat a large pan (26 cm cm), preferably cast iron or steel, on high for 3 minutes. No fat. Place a flatbread on the pan. After 60-90 seconds large bubbles will form — flip it. Cook the other side for 60 seconds until dark spots appear.

Garlic butter

Melt butter (for brushing) (40 g) in a small pan. Off the heat, add pressed garlic (cloves) (2 szt) and chopped parsley, chopped (2 łyżka). Brush each hot naan with this butter right after taking it off the pan.