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½ teaspoon coarse salt
2 cups bread flour
4 scallions, finely chopped (or try finely chopped garlic or slivered mint)
Flaky sea salt, such as Maldon

Proof:
Pour milk into a small bowl. Stir in yeast and sugar. Let sit until creamy looking, 10 minutes. Stir in yogurt, 2 tablespoons melted butter and coarse salt.

Knead:
Measure flour into a medium bowl. Add milk mixture and stir to a clumpy dough. Knead dough by hand on a lightly floured surface or using stand mixer fitted with a dough hook until soft and elastic, about 10 minutes.

Rest:
Brush a large bowl with some of the remaining melted butter. Add dough ball, turn once to coat with butter. Cover bowl with plastic wrap and let rise until doubled, about 1 ½ hours.

Roll:
Divide dough and roll into 4 balls. Roll out each to a very thin oval about 8 inches long and 5 inches wide. Brush tops with melted butter. Scatter on scallions. Sprinkle each with flaky salt.

Bake:
Set a cast-iron griddle, smooth side up, on the top rack of the oven. An upside down cast-iron skillet will also work, but you may need to move down one rack. Heat the broiler. Set 2 naan on the hot cast-iron surface. Bake until bottoms are crisp and tops are pocked with golden brown (or even slightly charred) bubbles, a mere 1 - 2 minutes.

Steam:
Use tongs to pull out breads. Fold each in half and wrap them in a clean kitchen towel while baking remaining breads. Enjoy hot.

Provenance:
Broiler baking technique thanks to the blog Once Upon a Plate.

Leah Eskin is a Tribune Newspapers special contributor. Email her at leahreskin@aol.com.
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