How to make
Prepare a think-bottom pan for baking the naan pitas. You can use a mixer for the dough.
Stir the dry yeast in the warm water, until effervescent. Put the flour, salt, cumin, yoghurt, baking soda, oil and effervescent yeast in the mixer bowl. Knead a dough with a mixer on low. If needed, add 1 tbsp water.
Change out the beaters for the dough hooks and knead to the point where the dough rises and comes off the walls of the dough. The dough needs to be soft but not stick to the hands. Take it out of the mixer bowl, knead for another 2-3 min. by hand, form it into a nice smooth ball and leave to rise in a lightly buttered bowl.
Divide the dough down the middle into 2 parts, then each of those into another 5 small balls. Leave to rest for a bit, then cover with a towel/foil for another 30 min. The dough will become very soft and fluffy.
On a floured counter, roll out 1 of the pieces of dough into a teardrop shape about 3″ (7 cm) long, rolling out from the center outward. You don't need to roll it out perfectly or try to make them round. Sprinkle on the desired spices and use the rolling pin on top to make them stick. Smear the top side of the dough with a brush dipped in water.
Heat a cast iron pan to the highest temperature, then lower to moderate and throw a pita in it. Cover with a lid and cook about 45 sec. Flip over and cook another 30 min. Take the cooked pita out and while still warm smear it with melted herb-infused butter.
Source: Home Cooking.
Notes: The pan needs to be highly heated when cooking these pitas and because of the high temperature you'll notice a nice aroma wafting from them.
You have to use a cast iron pan. To the butter I added chopped basil, thyme and fresh oregano.
