Za’atar Naan Recipe

Sides & Breads

1. 1

   Activate the yeast

   In a small bowl, combine the warm water (about 110–115°F / 43–46°C) with the sugar. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy.

2. 2

   Prepare dry ingredients

   In a large mixing bowl, whisk together the flour and salt until evenly distributed. Reserve a little extra flour for dusting.

3. 3

   Combine wet ingredients

   In a separate bowl, whisk the plain yogurt and olive oil until smooth.

4. 4

   Make dough

   Pour the wet mixture into the flour, mixing with a wooden spoon until a shaggy dough forms. If too dry, add warm water a tablespoon at a time; if too sticky, add a bit more flour.

5. 5

   Knead dough

   Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Lightly oil the dough and place it back in the bowl, turning to coat.

6. 6

   First rise

   Cover the bowl and let the dough rise in a warm place for 60–90 minutes, or until doubled in size.

7. 7

   Divide and rest

   Gently punch down the dough and divide into 8 equal pieces. Shape into balls and let them rest for 10 minutes to relax the gluten.

8. 8

   Roll to shape

   On a lightly floured surface, roll each dough ball into a round about 8–9 inches in diameter and 1/4 inch thick.

9. 9

   Cook and finish

   Preheat a heavy skillet (cast-iron) over medium-high heat. Cook naan for 1–2 minutes on the first side, then 1–2 minutes on the other side, until blistered and cooked through. Transfer to a warm plate. Brush hot naans with melted butter, then sprinkle evenly with za’atar and sesame seeds. Repeat with remaining dough and serve warm.