Easy Homemade Naan Bread

• 2 ½ cups of all-purpose flour
• 1 cup of bread flour
• 1 teaspoon of salt
• 1 cup plus 2 tablespoons of whole milk
• 2 teaspoons of active dry yeast
• 2 teaspoons of honey
• 1 whole egg
• 2 tablespoons of extra-virgin olive oil

To finish:

• 2 Tablespoons of olive oil or melted butter
• Sea salt

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This recipe makes nine 7-inch naan breads.

1. Using a small pot, add the milk and the honey and gently heat till about 90 F, making sure to knock the chill off but not overheat.
2. Add the yeast to the milk & honey and whisk to dissolve the yeast. Allow the yeast to “bloom” for about 5-10 minutes, or until it starts to foam.
3. Once the yeast starts to foam, add the milk/honey/yeast mixture into your stand mixer with a dough hook, followed by the olive oil, the egg, the salt, and the two flours. Mix the dough on a low speed for about 3 minutes or until the dough forms and the ball of dough no longer sticks to the sides of the bowl.
4. Stop the mixer, scrape the dough down from the dough hook and then continue to mix on a low speed for another minute to develop some texture in the dough.
5. Once the dough has mixed for another minute, turn off the mixer and transfer the dough to a bowl that has been lightly coated in olive oil. Wrap the dough with plastic and allow it to proof at room temperature for about 1 hour, or until it doubles in size.
6. After the dough doubles in size, transfer the dough to your counter and divide it into nine equal portions of about 3 ounces each. Roll each portion into a ball and gently coat in olive oil.
7. Loosely cover the balls of dough with plastic wrap and allow them to gently proof again for about 30 minutes.
8. After 30 minutes, using either a rolling pin or the palms of your hands, flatten each ball of dough down and stretch it out as though you were making mini pizzas. While you are flattening the balls of dough, heat your cast-iron pan on medium-high heat.
9. Once the pan is hot, brush the flattened dough with olive oil and gently transfer it into the cast-iron pan. Cook the dough on one side for about 2-3 minutes or until you see nice charred spots in the dough but it is not burnt. Flip the dough and continue cooking for about 1 more minute or until the dough puffs up slightly.
10. Transfer the cooked dough to your cutting board and brush with melted butter or olive oil and top with large flakes of sea salt.
11. Repeat the same steps to cook the remaining portions of dough.