Ingredients:

  • 1 teaspoon sugar (5 mL)
  • 1 cup warm water (240 mL), 105-115°F (40-46°C)
  • 2 teaspoons active dry yeast (10 mL)
  • 3 cups all-purpose flour (360 g), plus more for dusting
  • 1 teaspoon baking powder (5 mL)
  • 1 teaspoon salt (5 mL)
  • 1/4 cup plain yogurt (60 mL), full-fat preferred
  • 2 tablespoons vegetable oil (30 mL), plus more for greasing
  • 2 tablespoons melted butter (30 ml), for brushing after cooking

Instructions:

  1. Combine sugar, warm water, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Add the yeast mixture, yogurt, and oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Lightly grease a clean bowl, place the dough in the bowl, and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough to release air. Divide into 8 equal portions.
  7. Roll each portion into an oval shape, about 6-8 inches long. Keep the dough covered while you work to prevent it from drying out.
  8. Heat a cast-iron skillet over medium-high heat until very hot. Lightly brush one side of a naan with water.
  9. Place the wet side of the naan down in the hot pan. Cook for 1-2 minutes, or until bubbles form and the bottom is lightly browned.
  10. Flip the naan and cook for another 1-2 minutes, pressing gently with a spatula to ensure even cooking. The naan should puff up slightly and have golden-brown spots.
  11. Brush the cooked naan with melted butter and sprinkle with desired toppings (cilantro, garlic, nigella seeds). Serve immediately.