I adore flatbreads of all kinds. So many cultures around the world have relied on flatbreads in their many forms as a means of having fresh bread with every meal. I make a kind of soft, chewy naan a lot – I roll it thin and cook it in a hot cast iron skillet until it’s blistered and bulbous, and eat it warm, straight from the pan. Naan is perfect with anything saucy, or with dips and spreads or just pulled apart with your fingers and eaten for breakfast. It’s one of the easiest ways to make fresh bread for any meal, and you can have a lump of dough in the fridge and just pull off as many egg-sized pieces as you need when you need them. I adore it.
I’ve been making this recipe for years, which is completely wonderful but calls for yogurt and an egg… on occasions when I haven’t had one or the other I’ve streamlined things, and often use pizza dough that has had a lot of time on the counter (all day, or preferably 24 hours), but I’ve also started to use this simple baking powder leavened dough when I’m in a hurry, and if you knead it in order to develop the gluten, it’s fantastic too.