Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 1/2 cup Warm Water (105°F–115°F)
  • 1/2 cup Plain Full-Fat Yogurt (room temperature)
  • 3 cups All-Purpose Flour (plus extra for dusting)
  • 1 1/2 teaspoons Salt
  • 2 tablespoons Vegetable or Canola Oil
  • 4 tablespoons Unsalted Butter, melted (for finishing)
  • 2 cloves Garlic, finely minced (optional)
  • 2 tablespoons Fresh Cilantro, finely chopped (optional)

Instructions:

  1. Combine warm water and sugar in a small bowl. Sprinkle yeast over the top and let stand for 5–10 minutes until frothy and bubbly.
  2. In a large bowl, whisk together flour and salt. Add the activated yeast mixture, room temperature yogurt, and oil to the dry ingredients.
  3. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth and elastic.
  4. Place dough in a lightly oiled bowl, turning to coat. Cover and allow to rise in a warm place until doubled in size (approximately 60–90 minutes).
  5. Gently punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
  6. On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape, about 1/8-inch thick.
  7. Heat a heavy cast-iron skillet over high heat until it is smoking hot. Do not add oil to the pan.
  8. Place one rolled piece of dough onto the dry, searing hot skillet. Cook for 60–90 seconds until large bubbles appear and the underside has brown spots. Flip and cook the second side for another minute.
  9. To achieve the puff, use tongs to hold the Naan directly over an open gas flame for a few seconds until it balloons, or quickly transfer it under a preheated broiler.
  10. Remove from heat immediately. Brush the hot Naan with melted butter (mixed with minced garlic, if making Garlic Naan) and sprinkle with fresh cilantro.
  11. Stack the cooked Naans under foil or a clean cloth to keep warm while you repeat the process with the remaining dough.