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In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F).
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2
Let it sit on your counter until it's frothy, about 10 minutes.
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3
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
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4
Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine.
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5
Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork.
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6
When the dough is about to come together, use your hands to mix.
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It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough.
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8
As soon as it comes together, stop kneading.
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Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
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10
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water.
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The dough will be extremely soft and sticky-this is good!
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Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
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Shape the naan.
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Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom.
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It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick.
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Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little.
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Repeat this method with the rest of the dough.
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(If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
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19
Warm a large cast-iron skillet over high heat until it's nearly smoking.
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Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
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Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it.
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Gently lay it in the skillet and set your timer for 1 minute.
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The dough should start to bubble.
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After about 1 minute, flip the naan.
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It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan!
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Cover the skillet with the lid and cook 30 seconds to 1 minute more.
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Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt.
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Place the naan in a tea towel-lined dish.
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Repeat with the rest of the naans and serve.
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Cook's Notes:
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* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum.
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**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add.
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You can find them pretty cheaply at your local Indian market.
