Naan is an Indian fried flatbread.

Ingredients:

• 1 teaspoon active dry yeast
• 2 teaspoons of sugar
• 2 cups wheat flour, plus a little more for working with the dough (see footnote*)
• 1 teaspoon fine sea salt
• 1/8 tsp baking powder
• 3 tablespoons natural yogurt
• 2 tbsp. l. olive oil
• 1 tsp kalonji (nigella seeds or black cumin) optional
• 1 tsp fennel seeds, optional
• Melted butter for greasing the finished flatbreads
• Coarse sea salt for sprinkling

Preparation:

1. In a large glass filled 3/4 cup with warm water (approximately 38°C), dissolve the dry yeast with a teaspoon of sugar. Let it sit on the counter until foamy, about 10 minutes.
   
   Meanwhile, sift the flour, salt, remaining teaspoon of sugar and baking powder into a large, deep bowl.
   
   When the yeast begins to foam, add the yogurt and olive oil to the glass and stir. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds (if using).
2. Gently mix the ingredients with a fork. Once the dough forms, continue kneading with your hands. At first, it may seem like there isn't enough flour, but keep kneading until you have a soft, slightly sticky, and pliable dough. Stop kneading when it becomes smooth. Cover the dough with plastic wrap or a damp kitchen towel and leave it in a warm, draft-free place for 2-4 hours.
3. Before rolling out the dough, make sure you have two bowls on the counter—one with extra flour and one with water. The dough should be very soft and sticky—this is good. Divide the dough into 6 equal portions and lightly roll each one in a bowl of flour to prevent sticking.
   
   Form the dough balls. Using a rolling pin, roll each piece of dough into a teardrop shape, making the ball narrower at the top than at the bottom. It should be 20-23 cm long, 10 cm wide at its widest point, and about 0.5 cm thick. Once the base is formed, you can grab one end of the ball and pull it back and forth. The weight of the dough will stretch slightly. Repeat this process with the remaining dough. (If you're making a gluten-free version, it's best to shape the dough by hand rather than rolling it.)
4. Heat a large cast-iron skillet over high heat until it begins to smoke. Make sure you have a lid large enough to fit the skillet and a bowl of melted butter.
   
   Dip your hands in a bowl of water and pick up one tortilla, tossing it from one hand to the other until it's slightly damp. Carefully place it in the pan and set a timer for one minute.
5. After the time has passed and you see the naan bread begin to puff up, flip it over. It should be shiny with black spots—don't worry, this is typical for traditional naan bread! Cover the pan with a lid and cook for another 30-60 seconds.
   
   Remove the naan from the pan, brush with a little butter, and sprinkle with a little coarse sea salt. Place the naan on a dish lined with a kitchen towel. Repeat with the remaining naan and serve.
   
   
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   footnote
   
   *If you want to make gluten-free tortillas, you can replace the regular flour with 2 1/4 cups gluten-free flour mix plus 1 1/4 teaspoons xanthan gum.
   
   **Nagryphinarium and fennel seeds aren't traditional spices, but I love their oniony flavor and slight licorice aroma. You can find them at your local Indian market and they're fairly inexpensive.