Naan

This is a great flatbread recipe that goes well with curry or cut into wedges and dipped in hummus.

2 ½ cups bread flour
¼ cup whole wheat flour
1 pkg (2 ¼ teaspoons) yeast
2 teaspoons sugar
1 ½ teaspoons salt
1 cup water, room temperature
¼ cup plain yogurt
1 tablespoon olive oil

1. Combine the flours, yeast, sugar, and salt in standing mixer and mix with paddle attachment until blended. Add the water, yogurt, and olive oil and mix until a shaggy dough forms.

2. Switch to dough hook and knead on medium speed until smooth, about 8 minutes. Add additional bread flour as needed for the dough to clear the sides of the bowl but stick to the very bottom.

3. Shape dough into a large ball, transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise until double, 45 minutes to 1 hour. (At this point, the dough can be punched down, wrapped tightly in plastic wrap, and refrigerated for up to 2 days.)

4. Take dough out and divide into 8 equal portions, roll into balls and let rest for 10 minutes.

5. Roll each ball out into a 6-inch circle using a rolling pin.

6. Heat a 12-inch skillet over medium-high heat until hot. One at a time, lift the dough and gently stretch about 1 inch larger, then lay it in the skillet. Cook until small bubbles appear on the surface, flip and continue to cook until the bottom is speckled and deep golden brown in spots.

7. Optional: brush cooked bread with butter and sprinkle with kosher or sea salt.