Barley Flat Bread

Combine the plain flour, baking soda, and salt in a large mixing bowl, whisking thoroughly to distribute the dry ingredients evenly.

Add the yogurt to the dry ingredients and begin mixing with your hands or a wooden spoon, gradually incorporating the water to form a shaggy dough. Add the water incrementally to control the hydration level.

Knead the dough on a lightly floured surface until it becomes smooth, soft, and slightly tacky but not sticky, working it for approximately eight to ten minutes to develop gluten structure.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and allow it to rest at room temperature so the yogurt and baking soda can activate and the gluten can relax.

Divide the rested dough into six to eight equal portions and roll each piece into a smooth ball on a lightly floured surface.

Using a rolling pin, flatten each dough ball into an oval or teardrop shape approximately 25–30 cm (10–12 inches) in length and 5–6 mm thick, applying even pressure throughout.

Heat a cast-iron skillet, tawa, or heavy-bottomed pan over the highest heat available until it is extremely hot and just beginning to smoke, which is essential for replicating tandoor-like conditions.

Place a shaped naan directly onto the dry, ungreased hot surface and cook until large bubbles form across the top surface and the underside develops dark charred spots.

Flip the naan using tongs and cook the second side until similar charred blisters develop and the bread is fully cooked through with no raw doughy patches remaining.

Remove the finished naan from the heat, brush immediately with melted butter or ghee if desired, and serve warm, stacking cooked breads under a clean cloth to retain steam and softness while completing the remaining portions.