Seeded Naan

Instructions

1. 1

   In a large bowl, combine flour, salt, and instant yeast. Create a well in the center and pour in warm water, yogurt, and 20 ml of olive oil.

   Tip: Ensure water is lukewarm (around 35°C) to activate the yeast properly without killing it.

2. 2

   Mix with your hands until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Add a pinch of flour if too sticky.

   Tip: The dough should be soft but not sticky; it will become smoother as you knead.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1-2 hours until doubled in size.

   Tip: A warm spot in your kitchen (around 25-28°C) will speed up fermentation.

4. 4

   Meanwhile, toast sesame seeds, cumin seeds, and nigella seeds in a dry pan over medium heat for 2-3 minutes until fragrant. Set aside.

   Tip: Toasting seeds intensifies their flavor and aroma significantly.

5. 5

   Divide risen dough into 8 equal portions. Roll each piece into a ball and let rest for 10 minutes.

   Tip: Resting allows the dough to relax, making it easier to shape.

6. 6

   Heat your oven to 250°C and place a cast iron skillet or baking stone inside for 15 minutes to preheat.

   Tip: A hot surface is crucial for achieving the characteristic blistering and texture of naan.

7. 7

   On a lightly floured surface, flatten each dough ball into a teardrop shape about 8 inches long and 6 inches wide.

   Tip: Don't use a rolling pin; gently stretch with your hands for better texture.

8. 8

   Brush each naan with remaining olive oil, then sprinkle generously with the toasted seed mixture, minced garlic, and fresh cilantro.

   Tip: Press seeds gently onto the dough so they stick during cooking.

9. 9

   Carefully place 2-3 naans directly onto the preheated skillet and bake for 3-4 minutes until puffed and golden with light charring.

   Tip: They should puff up dramatically; this is a sign of proper cooking.

10. 10

    Remove from oven and brush with a touch more olive oil if desired. Serve warm and repeat with remaining naans.

    Tip: Naan is best eaten fresh and warm, ideally within minutes of baking.