Naan-like Easy Flatbread

Recipe View 2 mins In a large bowl, whisk together the flour, baking soda, baking powder, cumin seeds, and sugar until well combined. (2 minutes)

Recipe View 5 mins In a small saucepan, combine the milk and 1 tablespoon of oil. Heat over medium heat until the milk is warm to the touch, about 110°F (43°C), approximately 3 to 5 minutes. Avoid scalding the milk.

Recipe View 1 mins Pour the warm milk mixture into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms. (1 minute)

Recipe View 7 mins Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour, 1 tablespoon at a time, if the dough is too sticky. The dough should be soft, smooth, and slightly tacky, but not sticky. (7 minutes)

Recipe View 10 mins Cover the dough with a clean kitchen towel and let it rest for at least 10 minutes. This allows the gluten to relax, resulting in a more tender flatbread. (10 minutes)

Recipe View 5 mins Divide the dough into 4 equal portions. On a lightly floured surface, use a rolling pin to roll each portion into a circle approximately 6-8 inches in diameter. (5 minutes)

Recipe View 2 mins Heat the remaining 1 tablespoon of oil in a large skillet or griddle over medium-high heat until shimmering. (2 minutes)

Recipe View 6 mins Carefully place one circle of dough into the hot skillet. Cook for 2-3 minutes per side, or until golden brown spots appear and the bread is puffed up. (6 minutes)

Recipe View 6 mins Repeat with the remaining dough circles, adding a little more oil to the skillet if needed. Serve warm and enjoy! (6 minutes)