3 2/3 cups AP Flour (440g)
2 tsp. Instant Dry Yeast (6g)
1 1/2 tsp. Salt
3/4 cup warm Water (200g)
1/2 cup whole milk Greek Yogurt, room temp. (113g)
4 Tbsp. Ghee or Butter, melted (43g)
1. In a mixer fitted with a dough hook, mix the flour, yeast, and salt to combine.
2. Add the water, yogurt, and butter and mix on low until the dough comes together. About 4 min.
3. Raise the speed to medium and mix 3 more min.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise until nearly doubled in size. About 1-1.5 hours.
5. Heat a large cast-iron skillet over medium heat until very hot.
6. Roll one piece of dough out on a lightly floured surface to a round about 8in. wide.
7/ Add the naan to the hot skillet and cook for 2-3 min. until the dough puffs up. Flip and cook on the other side for 1-2 min. more.
8. Continue until all of the dough has been cooked.