Ingredients:

  • 1 cup (240ml) warm water (105-115°F / 40-46°C)
  • 2 teaspoons (7g) active dry yeast
  • 1 teaspoon (5g) granulated sugar
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 2 tablespoons (30ml) vegetable oil, plus more for brushing
  • 1/4 cup (60ml) plain yogurt, full fat
  • 2 tablespoons (30g) melted unsalted butter (optional)
  • 1 clove garlic, minced (optional)
  • 1 tablespoon (5g) chopped fresh cilantro or parsley (optional)

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, mix flour and salt. Add the yeast mixture, yogurt and oil to the flour mixture.
  3. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover with a towel and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Punch down the dough and divide into 8 equal pieces.
  6. Roll each piece into an oval shape, about ¼ inch thick.
  7. Heat a dry cast iron skillet over medium-high heat. Place a naan in the skillet and cook for 1-2 minutes per side, until puffed and slightly charred.
  8. Brush with melted garlic butter and sprinkle with cilantro. Serve immediately.