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Naan Flatbread


  • 1 Cups-Warm Water
  • 1 Tablespoon-Active Dry Yeast
  • 2 Tablespoons-Granulated Sugar
  • 2 Tablespoons- Olive Oil-plus extra
  • 2 Teaspoons-Kosher Salt-plus extra
  • 3 Tablespoons-Plain Greek Yogurt
  • 2 Teaspoons-Za’ atar Spice
  • 2 ½-3 Cups-All Purpose/Bread Flour


  1. Combine warm water with yeast and sugar.
  2. Set timer and let rise for 10 minutes.
  3. Warm bowl of stand up mixer/mixing bowl with warm water.
  4. Add yeast water to bowl, add oil, salt, Za’atar and 2 ½ cups of the flour.
  5. Add bowl to stand up mixer and attach the dough hook.
  6. Mix on low speed until a sticky ball of dough is formed, add remaining flour if necessary.
  7. Place dough in lightly oiled bowl, cover, set timer for one hour and let rise.
  8. Preheat oven/baking stone to 500 degrees.
  9. Divide into three portions and flatten into an oblong shape.
  10. Brush with oil and let rest on a flour surface for 5 minutes.
  11. Bake on stone until golden brown, remove, brush with a little oil and season with kosher salt.