Naan (with yeast)

• 1 Tbsp. instant 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
• 3 oz. (0.5 cup) whole wheat flour
• 8 oz. (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. Stir the water adding the buttermilk, egg, oil, and honey, one at a time, and mix. Then add the 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 amount of flour 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 500°F and cook the bread for 6–8 minutes.