Ingredients:

  • 1 cup (240 ml) warm water
  • 2 teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) granulated sugar
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) plain yogurt
  • 2 tablespoons (30ml) vegetable oil
  • 1 tablespoon (15ml) melted butter
  • Sesame seeds (optional)
  • Cilantro (optional)
  • Nigella seeds (optional)

Instructions:

  1. In a large bowl, combine warm water, yeast, and sugar. Let it stand for 5-10 minutes until foamy.
  2. Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Add yogurt and oil to the bowl. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until doubled in size.
  5. Punch down the dough to release the air. Divide it into 8 equal pieces.
  6. Roll each piece of dough into an oval shape, about ¼ inch thick.
  7. Heat a cast iron skillet over medium-high heat until very hot (almost smoking).
  8. Sprinkle water on the Naan before cooking
  9. Place one naan at a time in the hot skillet. Cook for 1-2 minutes, until bubbles start to form.
  10. Flip and cook for another 1-2 minutes, until the naan is golden brown and slightly charred in spots.
  11. Remove the naan from the skillet and brush with melted butter. Sprinkle with sesame seeds, cilantro or nigella seeds if you like.
  12. Serve warm with your favorite curry or side dishes.