>> title: Naan
>> category: Flatbreads & Pancakes
>> tags: bread, indian, yeast, yogurt, oven
>> counters: Curry House
>> aka: nan, plain naan, butter naan, tandoori naan
>> pairs-with: chicken-tikka-masala, dal-tadka
>> servings: 8
>> time: 2 hr

Preheat the #oven{} with a #baking steel{} on the top rack to 500°F (260°C).

Foam @warm whole milk{3/4%cup}(180 mL), @instant yeast{2%tsp}(6 g), and @sugar{1%Tbsp}(12 g) for ~{10%min}.

Mix @&(~1)sponge{} with @plain whole-milk yogurt{1/2%cup}(120 g), @ghee{2%Tbsp}(28 g).

Knead @&(~1)mixture{}, @all-purpose flour{3%cup}(390 g), and @fine sea salt{1 1/2%tsp}(9 g) for ~{8%min}.

>> step: prove 1 hr until doubled, divide into 8
Prove @&(~1)dough{} covered ~{1%hr} until doubled, then divide into 8 pieces.

>> step: roll thin, press in the seeds
Roll @&(~1)dough{} thin and press in @nigella seeds{1%tsp}(3 g).

>> step: bake 500°F 3 min, brush with butter
Bake @&(~1)naan{} on the steel at 500°F for ~{3%min}, then brush with @melted butter{2%Tbsp}(28 g).