Onion Naan

Ingredients

• 0.3 ounces yeast dry
• 3.5 cups flour all-purpose plus more for surface and hands
• 1 teaspoon kosher salt plus more
• 1 small onion finely chopped
• 1 cup yogurt (not Greek)
• 1 teaspoon sugar 
• 2 tablespoons ghee melted plus more (clarified butter)
• 0.8 cup milk whole

Equipment

• bowl
• sauce pan
• whisk
• plastic wrap
• aluminum foil
• rolling pin

Directions

1. Heat milk in a small saucepan over medium-lowheat until an instant-read thermometerregisters 100°F.
2. Transfer to a small bowland whisk in yeast and sugar.
3. Let stand untilfoamy, about 10 minutes.
4. Whisk 3 1/2 cups flour and 1 teaspoon salt ina large bowl to blend.
5. Add yeast mixture,onion, yogurt, and 2 tablespoons ghee.
6. Mix doughuntil blended but still shaggy.
7. Transfer dough to a lightly flouredwork surface. Knead until a smooth doughforms, adding flour as needed (dough willbe sticky), about 5 minutes. Lightly greaseanother large bowl with ghee, place doughin bowl, and turn to coat. Cover with plasticwrap.
8. Let rise in a warm, draft-free areauntil doubled in size, about 1 hour.
9. Punch down dough and divide into 10pieces. Using floured hands, roll each pieceinto a ball on a lightly floured surface.Cover with plastic wrap; let rest 10 minutes.
10. Heat a large cast-iron or other heavyskillet over medium-high heat. Lightly coatwith ghee. Working with 1 piece at a time,stretch dough with your hands or roll out witha rolling pin to 1/8" thickness.
11. Sprinkle withsalt. Cook until lightly blistered, puffed, andcooked through, about 2 minutes per side.Wrap in foil to keep warm until ready to serve.
12. DO AHEAD: Naan dough can be made4 hours before shaping. Cover and chill.