Naan (with yeast)

• 0.5 cup whole wheat flour
• 1 Tbsp. yeast
• 1 pinch sugar
• 1 tsp. salt
• 0.5 cup warm water
• 0.5 cup yoghurt or buttermilk
• 1 egg, (room temperature)
• 1 Tbsp. honey
• 1 Tbsp. oil
• 1.5 cups unbleached white flour
• 2 Tbsp. melted butter
• 1 Tbsp. sesame seeds, poppy seeds, or cornmeal

Add the warm water to the yeast with a pinch of sugar and leave it for 5 minutes until it froths.

Stir the water with the buttermilk, egg, oil, and honey, one at a time, and mix. Then add the 0.5 cup of brown flour and the salt and stir in enough white flour to form a soft sticky dough.

Turn it onto a floured surface and continue to knead in flour to make the dough smooth and elastic (this may require more than the 2 cups listed) (8–10 minutes).

Place the dough in an oiled bowl and turn it to coat it all over. Cover it and let it rise till doubled—about 1 hour.

Punch down the dough and divide it into 4 equal balls, then roll out each one to 0.25" thickness, place them on a greased cookie sheet, cover them with a damp cloth, and let them rise again for half an hour or an hour.

Brush the loaves with melted butter and sprinkle them with one of the seed toppings.

Pre-heat your oven to 500ºF and cook the bread for 6–8 minutes.