Soft Yogurt Naan Cooked in a Cast-Iron Skillet

What you need

• 400 g (3 1/4 cups) all-purpose flour, plus extra for dusting
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 120 ml (1/2 cup) whole milk, lukewarm
• 120 g (1/2 cup) plain yogurt, at room temperature
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbsp ghee, melted; 2 tbsp for the dough, the rest for brushing
• 60 ml (1/4 cup) warm water, as needed

Method

Restated from the original video

1. 1

   Sprinkle the yeast and sugar over the milk, stir once and leave until foamy on top, 5-10 min.

2. 2

   Whisk the flour, salt and baking powder together in a large bowl.

3. 3

   Add the foamy milk, the yogurt and 2 tbsp of the ghee, and mix into a shaggy dough.

4. 4

   Work in water a spoonful at a time until the dough is soft and a little sticky.

5. 5

   Knead on a lightly floured surface until smooth and springy, 6-8 min.

6. 6

   Return the dough to the bowl, cover with a damp cloth and leave somewhere warm until doubled, 60-90 min.

7. 7

   Press the air out, divide the dough into 8 pieces and roll each into a ball. Cover and let them rest for 10 min.

8. 8

   Heat a cast-iron skillet over medium-high heat until very hot, about 5 min.

9. 9

   On a floured surface, roll or stretch one ball into a teardrop about 5 mm thick and 20 cm long.

10. 10

    Lay it in the dry skillet and cook until large bubbles rise and the underside has brown spots, 1-2 min.

11. 11

    Flip and cook the second side until spotted brown, about 1 min. For charred blisters, hold the bread over a gas flame with tongs for a few seconds.

12. 12

    Brush with ghee and wrap in a clean cloth to keep warm.

13. 13

    Repeat with the remaining dough, keeping the skillet hot but not smoking. Serve warm.

Imported from baking4happiness.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.