Naan

 Yield: makes 10

Ingredients

3⁄4 cup water heated to 115°

1 tsp. honey

1 (1/4-oz.) package active dry yeast

2 cups all-purpose flour

1⁄2 cup plain, full-fat Greek yogurt

2 tbsp. canola oil

1⁄2 tsp. kosher salt

1⁄4 cup minced cilantro (optional)

Instructions

Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, and salt; stir until dough forms. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour.

Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7″ circle about 1⁄4” thick. Sprinkle with 1⁄4 tsp. cilantro; press into dough.

Heat a 12″ nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface, about 45 seconds. Flip dough; cook until bubbles appear once more, about 30 seconds. Transfer naan to a plate and slide skillet off heat. Using tongs, cook naan about 2″ over the open flame, flipping once, until browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan until browned in spots, about 1 minute.) Return naan to plate, brush with ghee, and sprinkle with more cilantro. Serve hot.