Xinjiang Naan Bread

Xinjiang Naan Bread

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1 package active dry yeast
1 cup warm water
3 tbsp white sugar
2 tsp salt, plus additional
1 tbsp melted butter
3 tbsp plain yogurt (we used lebneh)
3 1/4 cups flour, plus additional for sprinkling
1 scallion, finely chopped (for topping)
white sesame seeds (for topping)
whole cumin seeds (for topping)


Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 10-20 minutes. Add the salt, butter and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes. The dough should be soft and silky, but still slightly sticky. Oil the mixing bowl, then cover and let the dough rise until doubled in size—1-2 hours. Preheat the oven with a pizza stone on the middle rack to 450 degrees F. Dump the dough onto a floured surface. Cut the dough into 4 equal pieces. Stretch the dough into circle roughly 9 inches in diameter with with the edge thicker than the center of the dough (like a pizza). Use a fork to poke holes all over the dough circle except for the edge. Brush the dough with a little vegetable oil and sprinkle with salt. Sprinkle dough lightly with cumin seeds, finely chopped scallion and/or sesame seeds.
Place dough on the preheated pizza stone and bake until golden brown, about 10 minutes.