Easy Naan-Inspired Flatbread

In a large bowl, combine all of the dough ingredients and mix until no dry spots remain. Transfer the dough to a lightly floured work surface and knead it, using additional flour as necessary, until it’s smooth, bouncy, and slightly tacky, about 3 to 4 minutes by hand. Alternatively, combine all of the dough ingredients in the bowl of a stand mixer and knead with the dough hook until smooth and bouncy, about 5 minutes. 

Place the dough in a greased bowl, cover, and let it rise until doubled, about 45 to 60 minutes. 

Divide the dough into 12 equal pieces (about 70g each). Shape each into a ball, cover, and let them rest for 20 minutes. 

While the dough is resting, preheat a cast iron skillet over medium-high heat (about 375°F). (See “tips,” below for details on using an electric griddle instead.) 

On a lightly floured surface, use a rolling pin or your hands to roll or stretch one ball into a 6" to 8" round or a 7" to 10" oval (the smaller the shape, the thicker and puffier the naan will be). Repeat with a second ball of dough so that you have two naan shaped and ready to cook. Keep the other pieces covered while working. 

Once the pan is hot, cook the naan for 1 to 2 minutes per side, until bubbly and brown in spots. As one naan cooks, shape another. 

Remove the naan from the pan and brush both sides with melted ghee or butter. Sprinkle with the topping packet and cilantro, if desired. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F) or wrap in foil until ready to serve. 

Store naan, well wrapped, at room temperature for 2 days; freeze for longer storage.