Rosemary and Sea Salt Naan

Instructions

1. 1

   In a large bowl, combine flour, baking powder, and salt. Mix well to distribute the leavening agent evenly throughout.

   Tip: Sifting the dry ingredients helps create a lighter texture.

2. 2

   Create a well in the centre of the flour mixture and pour in the yogurt and 15ml of olive oil. Mix with your fingers until a shaggy dough forms, adding warm water a little at a time until the dough comes together.

   Tip: The dough should be slightly sticky but manageable.

3. 3

   Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Divide into 4 equal portions and shape each into a ball.

   Tip: Resting the dough for 10 minutes makes it easier to stretch.

4. 4

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. In a small bowl, combine the remaining 15ml olive oil with minced garlic and chopped rosemary.

   Tip: Infusing the oil with aromatics adds flavour throughout the bread.

5. 5

   Flatten one dough ball with your hands into an oval shape about 6mm thick. Brush one side generously with the rosemary-garlic oil.

   Tip: Stretching gently prevents the dough from springing back.

6. 6

   Place the naan oiled-side down onto the hot skillet. Cook for 2-3 minutes until golden brown spots appear, then flip carefully.

   Tip: Listen for a slight sizzle when the naan hits the pan.

7. 7

   Brush the second side with more of the rosemary-garlic oil and cook for another 1-2 minutes until light golden brown and cooked through.

   Tip: The naan should puff slightly if the pan is hot enough.

8. 8

   Transfer the cooked naan to a clean kitchen towel and sprinkle immediately with flaky sea salt while still warm. Repeat with remaining dough portions.

   Tip: The salt adheres better to warm bread and adds a delightful textural contrast.