Recipe and Photo by
In this online peek, we share his recipe for naan, the popular flatbread. Nik's recipe makes a gorgeously rich dough, due to a good amount of whole-milk yogurt, and the freshly cooked breads puff up into flaky, savory delicacies—a serious treat for guests at your next dinner party, and less complicated to make than you might expect. Make sure to serve them hot, as he instructs; if necessary, reheat them briefly in a hot, dry skillet, or directly on the racks in a hot oven.
Makes 12 naans
4 cups (480 grams) unbleached all-purpose flour
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 large eggs
1 1/2 cups (337 grams) plain, full-fat yogurt
3 tablespoons vegetable oil
Ghee, for frying
3 tablespoons minced garlic
3 tablespoons chopped cilantro leaves
Correction: In the printed edition of Issue 2, the second instruction of this recipe was erroneously omitted. The recipe here reflects the correct version. We apologize for the mistake.