Homemade Naan with Za'atar

1/4 cup warm water (80ºF)

1 tablespoon honey or raw sugar

3/4 teaspoon dry active yeast

3/4 cup milk, warmed (we prefer whole milk)

2 cups plain whole fat Greek yogurt, divided

4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons unsalted butter, melted

2 tablespoons extra virgin olive oil

1-2 tablespoons Za'atar Seasoning

1-2 tablespoons Sumac

1-2 tablespoons Aleppo Pepper

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1. In the bowl of a stand mixer combine the water, honey and yeast. Let rest for 10 minutes or until the yeast begins to bubble and froth.

2. Add in the milk, 1 cup yogurt, flour baking powder, baking soda, and salt. Using the dough hook attachment, mix for 4 minutes or until there is no flour visible. Lightly dust the countertop and knead the sticky dough until it forms a ball. Dust the mixing bowl with flour and add the dough. Cover with plastic wrap and set in a warm place.

3. When the dough has doubled in size, cut it into 8 equal portions. Roll each portion into a circle about an 1/8 inch thick.

4. Heat a cast iron skillet or griddle over medium-high heat. Brush each side of the dough with melted butter. Place 1 piece of dough into the hot pan and immediately cover. Cook for 1 minute. Then flip and cook, covered for an additional 1-2 minutes.

5. Repeat with remaining dough.

6. Dollop the remaining cup of yogurt onto a plate. Make a few pockets and fill with olive oil. Sprinkle the edges with Za'atar, Sumac and/or Aleppo Pepper. Serve with warm naan.

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