2 & 3/4 cup bread flour

2 ¼ tsp yeast

2 tsp sugar

1 ½ tsp salt

1 ¼ cup hot water

¼ cup plain greek yogurt

1 tablespoon olive oil


¼ cup olive oil

1 clove of garlic minced

¼ cup cilantro chopped

Sesame seeds for garnish


Since this takes a few hours with rising, rolling out and cooking on skillet, make sure you start the dough about 3 hours before you want to eat and roll out dough about an hour before.  The first time you don’t want to be rushed.  It keeps well in a warm oven.

Combine flour, yeast, salt and sugar in stand mixer and mix for a few minutes. Add hot water, yogurt and olive oil. Let mixer knead for about 5 minutes.  Dough should not stick to the sides but it might still stick to the bottom of the bowl a little bit.  I like to knead mine by hand for another minute or two.  Shape dough into a ball and place in a lightly oiled bowl.  Cover with a towel and put in the oven with the light on. Dough should double in size. This can take as little as 1 hour but I usually give it 2 hours.  Drizzle pan with olive oil and warm up on medium heat while you separate dough into 12 small balls.  On a floured surface, roll out dough into small circles.   Let sit for about 5- 10 minutes and make your oil for brushing on bread.

With a pastry brush put mixture on each Naan dough.  Place on skillet, oiled side down, 1-2 at a time, depending on the size of skillet you have.  Brush oil on other side of dough quickly before it starts to puff.  Sprinkle with sesame seeds.  Let cook for about 3-5 minutes, until dough starts to puff and other side becomes golden brown.  Flip dough and cook for another 3-5 minutes.  Transfer to warm oven and continue cooking the rest of Naan on the skillet.