Naan bread

Naan bread 
Yield: 5 naan/76g each

Download a printable version of the recipe here.

Ingredients: 
212g BSM Butler’s Gold 00 flour
6g salt
7g sugar
3g instant yeast
42g whole milk room temp
56g warm water
18g full fat Greek yogurt
10g olive oil

Add-in ideas:
Roasted garlic, sumac, za’atar, everything spice, pistachios, lemon zest etc.!

In the bowl of a standup mixer, combine water, sugar, instant yeast, milk, yogurt, and olive oil.
Mix on medium just to combine. Combine the flour and salt. Replace mixer paddle with hook attachment and add in the flour to the wet mixture. Mix on medium at first to incorporate flour, then switch to medium-high (setting 6 on Kitchenaid) for 6 min, scraping the sides as you go.
The dough will be a little sticky so don’t fret. Pull a windowpane to check for development. Mix for an additional 2 min if needed.
Grease a bowl twice the size of the dough with pan spray. Place the dough in the bowl and gently knead inward, then reverse the dough in the bowl. Ensure all sides are coated in the spray from the bowl.
Allow to double in size at room temp (75-80 degrees F is best) for 1hr. Once doubled in size, remove from the bowl and place onto a floured work surface. Divide the dough into 5 balls each weighing at about 76g.

Set a stove top burner to medium-high and place a flat griddle pan or whatever flat pan you have on hand on the burner for 5 min. You should be able to feel the heat of the pan if you hover your hand over it. On a floured work surface, roll each dough ball out to 1⁄4 inch thickness, one at a time. Cook one at a time in between rolling them out to ensure each one retains its thickness.

When cooking the naan, you should see bubbles form on the surface. Once bubbles form (about 1 min), flip the naan over and continue to cook for an additional 1 min. Adjust the burner if they become too dark.
Serve warm or allow to cool completely before placing in an airtight container. Will hold up for 3 days at cool room temp or wrap in plastic and store in an airtight container to store in the
freezer for 2 months.