Ingredients
Equipment
Method
- Combine the warm water, yeast, and a pinch of sugar in a small bowl. Wait about five minutes until foamy.
- Whisk the flour and salt together in a large mixing bowl before adding the yogurt, oil, and yeast mixture. Stir until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface and knead it for about five minutes until smooth and springy.
- Place the smooth dough into an oiled bowl, cover with a warm towel, and let sit for one hour until doubled in size.
- Punch down the risen dough and divide it into eight equal pieces, rolling each piece into a quarter-inch thick oval.
- Heat a cast iron skillet over medium-high heat. Cook each flatbread until large bubbles form, then flip and cook until dark brown blisters appear.
- Brush the cooked flatbreads immediately with the melted garlic butter and sprinkle with nigella seeds and fresh cilantro.
Nutrition
Notes
Keep the cooked flatbreads wrapped in a clean kitchen towel while you cook the rest. This traps steam and ensures the naan remains soft and pliable.