Ingredients:

  • 500g bread flour
  • 180ml warm water (105°F-110°F)
  • 7g instant yeast
  • 1 tbsp honey
  • 120g plain Greek yogurt
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp ghee

Instructions:

  1. Combine 180ml warm water (105°F-110°F), 7g instant yeast, and 1 tbsp honey in a small bowl. Note: The water must feel like warm bath water; too hot will kill the yeast.
  2. In your large bowl, whisk 500g bread flour and 1 tsp sea salt together.
  3. Pour in the yeast mixture, 120g plain Greek yogurt, and 2 tbsp olive oil.
  4. Work the mixture for 5-7 minutes until it becomes smooth and elastic. Cook until the surface looks satiny and springs back when poked.
  5. Lightly oil the bowl, cover with a damp cloth, and let sit in a warm spot for 1 hours. Note: It should double in size during this time.
  6. Punch down the dough and divide into 8 equal portions (about 100g each).
  7. On a floured surface, roll each ball into an oval about 1/4 inch thick.
  8. Set your cast iron over medium high heat until a drop of water sizzles and disappears instantly.
  9. Place one dough oval in the dry pan. Cook 1-2 minutes until large bubbles form on top and the bottom is charred.
  10. Turn the naan and cook for another 30-60 seconds. Cook until the second side has golden brown spots.
  11. Brush immediately with a mixture of 1 tbsp melted ghee, 3 cloves minced garlic, and 2 tbsp chopped cilantro.