ZATAR NAAN Recipe

Activate yeast

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

Combine dry ingredients

In a large mixing bowl, whisk together all-purpose flour and kosher salt until evenly distributed.

Mix wet ingredients with yeast

To the flour, add plain yogurt and olive oil. Pour in the foamy yeast mixture and stir until a shaggy dough forms.

Knead dough

Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. If sticky, dust with small amounts of flour as needed.

First rise

Oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size, about 60-90 minutes.

Prepare garlic butter

Melt the unsalted butter and mix in the minced garlic. This garlic butter will be brushed on the naan before baking.

Divide and rest

Punch down the risen dough and divide into 6 equal pieces. Roll each piece into a ball and let rest for 5 minutes.

Shape and top

Roll each ball into an oval about 1/4 inch (0.6 cm) thick. Brush lightly with garlic butter, then sprinkle a mixture of za'atar spice blend and sesame seeds on top.

Bake

Preheat the oven to 500°F (260°C) with a baking stone or inverted baking sheet inside. Bake the naan in batches for 4-6 minutes until puffed and blistered. Remove and brush with any remaining garlic butter; drizzle with a little olive oil if desired.

Serve

Serve warm, optionally brushing with a final touch of olive oil for extra shine and softness.