Step 1

1 Whisk together the flours, baking soda, sugar and salt in a large bowl

Step 2

2 Mix together the yogurt, water and oil in a large measuring cup

Step 3

3 Add the yogurt mixture to the flour a little at a time, kneading as you go

Step 4

4 If the dough seems too dry, you can add more water, a teaspoonful at a time, or, conversely, some extra flour if the dough seems too wet

Step 5

5 You’ll knead the dough for a few minutes total, until it is soft and supple, then cover with a damp towel

Step 6

6 Let it rest for about 20 minutes

Step 7

7 Lightly flour a work surface

Step 8

8 Divide the rested dough into 6 equal portions, then gently roll out each piece on a lightly floured surface to about 1/4-inch thick (the shape doesn’t matter)

Step 9

9 Brush the tops lightly with water, press in some sesame seeds, then turn them over and brush the other side with a little water

Step 10

10 Heat a large nonstick skillet over medium-high heat

Step 11

11 To cook the naan, place the side without the sesame seeds down on the hot pan (depending on the size of the pan, you’ll be able to cook one or two at a time)

Step 12

12 Cover immediately with a lid; the naan will start bubbling up

Step 13

13 Wait 45 seconds, then flip the naan and cook for 30 seconds on the second side, which should be lightly browned

Step 14

14 Remove from the pan; quickly brush the side of the naan with the sesame seeds with melted butter and then sprinkle with the fresh herbs

Step 15

15 Serve warm