Oven-Baked Za'atar-Style Herb Naan

Steps

1. In a large bowl, whisk the flour, yeast-instant, sugar, salt, half of the oregano and half of the thyme.
2. Add the warm milk, the Greek yogurt, the beaten egg and one-third of the olive oil; stir into a soft, shaggy dough. This is about 65% hydration (counting the water in the milk, yogurt and egg) and about 1.8% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes, until smooth, soft and slightly tacky.
4. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
5. While the dough rises, make the herb topping: in a small bowl, stir the remaining two-thirds of the olive oil with the sesame seeds, the parsley, the lemon zest, the remaining half of the oregano and the remaining half of the thyme. Set aside.
6. About 30 minutes before baking, set a large baking sheet upside down on the middle rack and preheat the oven to 500°F (260°C).
7. Divide the risen dough into 12 equal pieces, shape into balls, cover and rest 15 minutes, until they spring back slowly when poked.
8. Roll each ball into a teardrop about ¼ inch thick. Spread one-twelfth of the herb topping over each, pressing the sesame seeds in lightly.
9. Working in batches of 3 or 4, slide the naan onto the hot baking sheet and bake 4 to 6 minutes, until puffed and golden with browned spots, and 190°F (88°C) in the center of the thickest part.
10. Cool the naan briefly on a rack, then stack under a towel to keep soft. Serve warm.