Indian bread flavored with cumin seeds (Naan)

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Components
  • 2 cups (measured with a tea cup) of wheat flour
  • 1½ teaspoons of instant dry active yeast (approximately 5 g)
  • One-third cup (tea) of unsweetened natural yogurt (half of a 170 g container)
  • 2 tablespoons of butter
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of warm water
  • 1/4 cup of water (tea)
  • 1 teaspoon of cumin seeds
  • flour made from wheat to dust the countertop
Setup phase
  1. Combine yeast, sugar, and warm water in a bowl. Allow it to sit for approximately 15 minutes until it becomes frothy.
  1. In the meantime, prepare the other ingredients: take the yogurt out of the fridge, melt the butter in the microwave, and let it sit at room temperature.
  2. Once the baking yeast mixture is ready, add the yogurt and melted butter. Stir just until combined.
  3. In a big bowl, combine the flour and salt. Create a well in the middle, then pour in the yeast mixture, yogurt, and melted butter. Using one hand, stir the flour into the liquids, making circular motions from the center toward the sides of the bowl.
  4. Pour in half of the water and stir thoroughly, kneading by hand. Gradually add the remaining water, working the dough by pressing, tightening, stretching, and kneading within the bowl for approximately 10 minutes until it becomes soft and moist. If you choose to knead on the countertop, lightly dust the surface with wheat flour, but do not incorporate extra flour into the dough. The dough starts off quite soft, and as you continue to knead, it reaches the right consistency. Be sure to time the 10 minutes!
  5. Incorporate the cumin seeds and gently mix. Cover the bowl with plastic wrap (or a cloth) and let it rest for approximately 1 hour, or until the dough rises and expands by about one-third of its original volume.
  6. Dust the countertop with flour. Take the dough out of the bowl, gently press to release the air, and shape it into a roll using both hands. Divide the dough into 12 portions and shape each piece into a ping-pong ball size.
  7. Using the noodle roller, roll out each sheet until it forms a disk roughly 10 cm wide—if the dough begins to stick to the surface or roller, dust it with additional flour.
  8. When preparing the discs, warm a skillet (ideally non-stick) over medium heat. Once heated, shake off any extra flour from the disc and put it on the pan. Allow the bread to cook until bubbles begin to appear, approximately 30 seconds. Flip the bread and cook for an additional 15 seconds to complete cooking and achieve a light char.
  9. Place the bread in a basket (or plate) and continue with the remaining discs—after every three breads, wipe the skillet’s bottom with a paper towel.
  10. Serve immediately. To maintain the rolls’ softness, allow them to cool and store them in a tightly sealed plastic bag for up to 3 days.

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