Na’an bread is one of those breads I never paid a lot of attention to initially. It was probably because I just thought it would taste like pita and be flat, dry, and bland. But I was so very wrong. Na’an, while still being a flatbread, has a rich, wholesome mouthfeel to it, a buttery yet spongy texture, making it very similar to focaccia, another one of my personal favorite breads to make. What makes na’an so unique is the usage of yogurt in the dough; it gives the bread a tangier finish and an airier consistency, both of which are pretty characteristic to na’an itself. It’s a delicious bread to pair with curries and stews, and it’s also the bread that they serve with Halal Guy’s Chicken and Rice, so if you want the authentic experience of eating that recipe, why not include your own na’an bread while you’re at it, am I right?

2 cups flour
3/4 cups unflavored Greek yogurt
4 tablespoons unsalted butter; melted plus more for lining
1/4 cup lukewarm (no more than 120 degrees F) water
1 packet active-dry yeast
1 tablespoon sugar

Combine yeast, water, and sugar and allow it to sit for 10 minutes at room temperature. Sift flour and form a well. Add in the yeast-water mixture, the yogurt, and the butter, and stir until all ingredient combine into a dough. Allow the dough to sit in a lightly buttered and covered bowl or storage container for 2 hours at room temperature.

Once the bread has proofed for 2 hours, gently pour out the dough onto a floured surface. Roll out the dough to about 1/8th an inch thick. Divide the dough into equal portions. Transfer to a lined baking sheet. Allow the doughs to proof again for another 1 hour.

Preheat oven to 375 degrees F. Bake for 25 minutes. The na’an will be done when the tops are golden-brown and the interior is light and fluffy.