Ingredients:

  • 3/4 cup warm water (180ml)
  • 1 tsp honey (7g)
  • 2.25 tsp active dry yeast (7g)
  • 3 cups all-purpose flour (375g)
  • 0.5 cup whole wheat flour (65g)
  • 0.5 cup plain full-fat Greek yogurt (120g)
  • 1 large egg
  • 1 tsp fine sea salt (6g)
  • 0.5 tsp baking powder (2g)
  • 3 tbsp melted ghee (42g)
  • 2 cloves garlic, minced
  • 1 tbsp fresh cilantro, chopped
  • 1 tsp flaky sea salt

Instructions:

  1. In a small bowl, whisk the warm water (105°F–110°F), honey, and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy and activated.
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sea salt, and baking powder.
  3. Whisk the Greek yogurt and egg into the yeast mixture until smooth. Pour the wet ingredients into the dry ingredients.
  4. Stir until a shaggy dough forms, then knead by hand on a floured surface for 5 minutes until the dough is smooth and slightly tacky.
  5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour or until doubled in size.
  6. Punch down the dough and divide into 8 equal portions. Roll each portion into an oval shape approximately 1/4 inch thick.
  7. Heat a cast-iron skillet over medium-high heat. Place one dough oval into the dry skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred. Flip and cook for another 1-2 minutes.
  8. Mix the melted ghee with minced garlic. Brush the hot naan with the garlic ghee and garnish with fresh cilantro and flaky sea salt before serving.