Green Onion Garlic Naan Bread

01Method

1. 1

   Combine bread flour, salt, and baking powder in a bowl, whisking thoroughly to distribute evenly.

2. 2

   Fold in the Greek yogurt, followed by the crushed garlic and green onions. Stir with a wooden spoon, pressing and turning until a rough, shaggy dough comes together.

3. 3

   Turn the dough out onto a work surface and knead by hand until it becomes elastic and slightly tacky, about 3 to 5 minutes. Incorporate only the minimum additional flour needed to prevent sticking — the dough should remain somewhat stretchy.

4. 4

   Wrap the dough and let it rest at room temperature for 15 to 20 minutes.

5. 5

   Divide the dough into 6 equal portions using a bench scraper. Shape each piece into a ball, then roll out on a well-floured surface to roughly 1/8 inch thickness. A rustic, irregular shape is perfectly fine.

6. 6

   Heat a cast iron skillet over medium-high heat until very hot. Cook each naan in the dry skillet until bubbles appear on the surface and the bottom is lightly browned, about 1 minute. Flip and cook for another minute, pressing gently with a spatula. Flip two more times, cooking about 15 seconds per side. Remove while still pliable — do not overcook.

7. 7

   Place finished naan on a plate and cover with a kitchen towel to retain warmth and moisture. Stack each piece as it comes off the skillet and keep covered.

8. 8

   Once all naan are cooked, unstack and brush the first piece on both sides with melted butter. Stack the next piece on top and butter only the upper side. Continue stacking and buttering in the same manner. Fold each naan into a triangle and serve immediately.