Indian Flatbread with Cumin and Garlic

MAKE THE DOUGH:
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt until evenly distributed.

Make a well in the center. Add the yogurt, warm water, and oil or melted ghee. The yogurt is essential—it creates the characteristic tang and tender texture of Indian flatbreads.

Using a wooden spoon or the dough hook on low speed, mix until a rough, shaggy dough forms and no dry flour remains, about 2 minutes.

Increase to medium speed (or turn out onto a lightly floured surface) and knead for 8-10 minutes. The dough should become smooth, soft, and slightly tacky but not sticky. It should spring back when poked. Add flour sparingly only if the dough is truly sticking—a slightly tacky dough produces softer bread.

Shape the dough into a ball and place in a lightly oiled bowl, turning to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.

PREPARE THE CUMIN-GARLIC BUTTER:
While the dough rises, place cumin seeds in a small dry skillet over medium heat. Toast, shaking frequently, until fragrant and slightly darkened, 1-2 minutes. Transfer to a mortar and pestle or cutting board and lightly crush to release oils—you want texture, not powder.

In a small bowl, mix the melted butter with the minced garlic and crushed cumin seeds. Set aside. The garlic will gently infuse the butter as it sits.

SHAPE AND COOK THE FLATBREADS:
Punch down the risen dough to release air. Turn out onto a lightly floured surface and divide into 6 equal portions (about 105g each). Shape each into a smooth ball by tucking the edges underneath. Cover with a towel and let rest 10 minutes—this relaxes the gluten for easier rolling.

Place a cast iron skillet, griddle, or tawa over medium-high heat. Let it get properly hot—when you flick water onto the surface, it should sizzle and evaporate immediately. Do not oil the pan.

Working with one ball at a time (keep others covered), roll out on a lightly floured surface into an oval or teardrop shape, about 8 inches long and ¼ inch thick. Traditional naan is often teardrop-shaped, but ovals work perfectly.

Brush the top surface lightly with the cumin-garlic butter and press a few extra cumin seeds into the dough if desired.

Carefully lay the flatbread butter-side DOWN onto the hot dry skillet. Cook until the bottom develops dark golden spots and bubbles form on the surface, 1-2 minutes. The bread should puff in places.

Using tongs, flip the bread and cook the second side until golden brown with charred spots, another 1-2 minutes. Press gently with a spatula if large bubbles form to ensure even cooking.

Transfer to a plate and immediately brush the top generously with more cumin-garlic butter. Sprinkle with a pinch of flaky salt, chopped cilantro, and nigella seeds if using.

Stack finished flatbreads and wrap in a clean kitchen towel to keep warm and soft while you cook the remaining breads.

Serve warm alongside curries, dal, or grilled meats.