Naan

1  cup		wheat
1  cup		bread flour
1/2  teaspoon		salt, more for sprinkling
1  teaspoon		instant yeast or rapid rise yeast
1  teaspoon		sugar
1  cup		warm water
2		cup Good Plain Yogurts
1  tablespoon		olive oil

Tip: For nutritional information on all the ingredients in Naan just click on each ingredient name. Then adjust the serving size for any Naan ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Optional Additions:

½–1 teaspoon whole seeds: nigella, cumin, fennel, caraway, anise, or sesame seeds– or a combo
finely chopped garlic ( 2 tablespoons) or finely chopped onion or shallot (2 tablespoons)
In a large bowl, whisk flours, sugar, yeast and salt together. If adding whole spices, add them now.
In a medium bowl, stir ¾ cup warm ( 100F) water with olive oil and yogurt.
Pour the yogurt mixture into the flour mixture and combine with a fork, and with a floured hand, knead the dough for 1-2 minutes. The dough should feel soft, but not sticky. If sticky add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot in the kitchen (the warmer the spot, the faster it will rise) and let rise until it almost doubles in size 45-60 minutes. (TIP: I’ll often place rising dough on the top of my stove with my oven set to the lowest setting.)

When dough has risen, place it on a well-floured surface, and roll into a 10 inch log, then divide the log into 10 pieces.
Roll each piece out into a .25 inch thick oval, about 4 by 7 inches long. They don’t have to be perfect and can be any shape, just make sure thickness is uniform and it is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.
Heat a DRY cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until bubbles appear on the surface, and bottoms are golden check after a couple minutes then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden. If you have a gas stove, you could place these cooked naan, directly over the gas flame, to get them to puff up even more. Set each one aside and cover with a towel or foil to keep warm.
Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking.
Right before serving, sprinkle with chopped cilantro, parsley, or scallions.
Notes
These can be made ahead and frozen, individually wrapped tightly in plastic wrap. Place them frozen, directly on the rack in the oven or toaster oven until soft and warm.

If using regular, Active Dry Yeast- rising time will increase to 2 to 3 hours. You will also need to mix the yeast with the warm water and the sugar first, let it stand for 10 minutes until it activates and is frothy, before adding the yogurt and olive oil to it. Continue with recipe as stated.