Naan Bread

This is from alexandracooks.com. Visit her site for a video tutorial. She is much better at this than me! This was a bit tricky not to burn and I did a little, but the bread tastes warm, soft, perfectly chewy and oh so good hot off the skillet. This is an organic bread flour that was stone milled, which reserves more of the bran and germ than a typical white bread flour. My next variation will include a unifine bread flour that keeps even more of the bran and germ in tact, but still keeps the consistency and rise of the bread.

Ingredients

• 4 cups (512g) all-purpose flour or bread flour
• 2 teaspoons (10g) sea salt
• 2 teaspoons (8g) instant yeast
• 1 cup plus 2 tablespoons (272 g) boiling water
• 1 cup (240g) greek yogurt
• 4 tablespoons melted butter

Directions

In a large bowl, whisk together flour, salt, and yeast.

Mix boiling water and yogurt.

Combine yogurt mixture and flour mixture until sticky ball forms. Keep dough in large bowl and cover with Saran Wrap or towel.

Heat oven to 200 degrees and then turn off or heat to any temperature for 1 minute and then turn off. Place dough in covered bowl in oven so it will now have a warm place to rise.

Let rise for 1 hour to 1.5 hours.

Remove dough from warm place and put on floured surface. Divide dough into 8 parts and roll into balls. Let sit for 5 minutes.

Roll out balls into round circles, about 6-8 inches in diameter.

Heat a cast iron skillet to high temperature.

Place one naan dough circle on hot skillet for 1 minute, then flip and cook on other side for 30 seconds. Brush with melted butter and cover with towel while you repeat the process for remaining dough circles. If flour is burning the skillet, turn off stove and wipe down with a paper towel. The skillet needs be really hot, but you may have to adjust temperature to prevent too much burning.

Serve warm.