Naan is an Indian yeast flatbread.

Ingredients:

• 1.5 tsp dry yeast
• 1 cup of warm water
• 1.5 tsp sugar
• 3 cups premium flour
• 1 teaspoon salt (or to taste)
• 6 tablespoons ghee (clarified butter)
• 3 tablespoons unsweetened yogurt
• Vegetable oil for greasing
• 3 teaspoons of onion seeds

Preparation:

1. Add the yeast and sugar to the warm water and stir until the yeast dissolves. Cover and let sit for 10 minutes, until the yeast is activated and begins to foam.
2. Combine flour and salt and sift through a fine sieve into a large bowl. Add the yeast mixture, 3 tbsp. ghee and all the yogurt.
3. Knead the dough with your hands until it becomes soft. Dust a clean work surface with flour, turn the dough out onto the surface, and continue kneading until it becomes smooth and elastic. Grease a large bowl with vegetable oil and place the dough in it. Cover the bowl and let it rise for 1 hour and 30 minutes, until it doubles in size.
4. Then press the dough and knead it again for 10 minutes.
   
   Divide the dough into 8 equal pieces and roll them into balls.
   
   Lightly flour a work surface and roll each ball into a circle approximately 1 cm thick and 17–20 cm in diameter. Gently pull the edge of the circle to form a teardrop shape. Be careful not to pull too hard, as this could tear the dough. Instead of rolling the dough with a rolling pin, you can also flatten it with your hands.
5. Preheat oven to 200°C.
6. Line a baking sheet with foil and lightly grease it with vegetable oil. Place several naan rolls on the baking sheet, making sure they don't touch each other. Brush each roll with ghee and sprinkle with a pinch of onion seeds. Place the baking sheet in the oven and bake until the naan bread begins to puff up and brown. Flip the rolls over and bake the other side.
7. Remove the finished naan from the oven and serve hot in a foil-lined basket.