Naan | Leavened Flatbread with Mixed Seeds - Ever Open Sauce

Step 1

1 MAKE AHEAD: Naan may be made 1 day ahead and cooled completely before being kept, wrapped in plastic wrap, at room temperature. Reheat naan, uncovered, on a baking sheet in a 450°F oven until bottoms are slightly crisp, about 2 minutes.

Step 2

2 MAKE THE DOUGH: In a small bowl stir together yeast, sugar, and water and let stand until foamy, about 5 minutes.

Step 3

3 In a large mixing bowl, sift together 3 cups (345g) flour, 1/4 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon black poppy seeds.

Step 4

4 In another bowl, stir together milk, yogurt, onion, and 2 tablespoons butter.

Step 5

5 Make a well in center of flour mixture and add yeast mixture, milk mixture, and egg, stirring until a soft and sticky dough forms.

Step 6

6 Transfer dough to a floured surface and knead for about 10 minutes, adding just enough of remaining flour to prevent the dough from sticking. Form dough into a ball and put in a lightly oiled large bowl, turning to coat with oil. Cover bowl with a kitchen towel. Let dough rise in a warm place until doubled in bulk, about 2 hours.

Step 7

7 Put pizza stone on the lowest rack and PREHEAT oven to highest setting (500-550°F). Allow 1 hour to preheat stone.

Step 8

8 SHAPE THE NAAN: Turn dough out onto a lightly floured surface and quarter it. Roll out each quarter with a floured rolling pin into a 1/8-inch-thick oval about 12 inches long and 5 inches wide. Let dough rest, covered with kitchen towels, for 10 minutes.

Step 9

9 Stir together remaining 1 1/2 teaspoons black poppy seeds and mixed seeds in a small bowl. Transfer 1 dough oval to a well-floured peel. Brush top of oval with some melted butter and sprinkle with one-fourth (1/4) of seed mixture and some salt.

Step 10

10 BAKE: Line up far edge of the peel with far edge of stone. Tilt peel, jerking it gently to get the dough moving. When edge of oval touches stone, quickly pull back peel to transfer loaf to stone. Bake naan in oven until edges are golden brown and bread bubbles (top will be an uneven golden brown), about 5-6 minutes. Keep naan warm, loosely covered with foil, while you bake remaining loaves, one at a time, in the same manner; reflour peel as necessary to prevent dough from sticking.