Naan: Indian Oven-Baked Flat Bread
"If there's anything that will make you fall in love with Indian food, it's naan. This flatbread from the North of India is juxtaposition at its most beautiful: pillowy and elastic, with dark charred bubbles and a crispy bottom. It's usually made in a tandoor oven, a clay oven that can reach up to 900 degrees F! That's hard to replicate at home, but this stovetop version comes pretty darned close...."
INGREDIENTS
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1 teaspoon active dry yeast
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2 teaspoons sugar
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2 cups all-purpose flour, plus more for rolling, see Cook's Note*
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1 teaspoon fine sea salt
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1/8 teaspoon baking powder
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3 tablespoons plain yogurt
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2 tablespoons extra-virgin olive oil
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1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
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1 teaspoon fennel seeds, optional, see Cook's Note**
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Melted butter for slathering on the finished naans
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Coarse sea salt for sprinkling
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