Naan

What to get ready

• Flour 440 g
• Unsweetened yogurt 200 g
• Baking soda 4 g
• Baking powder 8 g
• Sugar 16 g
• Unsalted butter 80 g
• Salt 12 g
• Black sesame 12 g

Method

1. 1 Knead the flour with yogurt, baking soda, baking powder, sugar, and salt for 10 minutes; this version does not use yeast, so it only needs to rest for 1 hour.
2. 2 Divide the dough into two pieces, roll each piece into a teardrop shape 5 mm thick, then sprinkle black sesame seeds on one side.
3. 3 Brush water onto the other side, then place the wet side down into a very hot cast iron pan — the water helps the pancake stick to the pan.
4. 4 Cover with a lid for 90 seconds, until bubbles form on the top.
5. 5 Flip the pan over and heat it directly over the flame for 30 seconds until the pancake is browned like it was baked in a clay oven, then brush with unsalted butter.

With an appliance

• Oven 35 min

  Replace steps 3 to 5: Preheat the cast iron baking tray to 250 degrees Celsius for 15 minutes, then bake the cake for 4 minutes. The cake will rise more evenly but without burnt spots, so quickly sear the top of the cake over a flame for 10 seconds after removing it from the oven.