Ingredients
Method
Activate the Yeast
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy and fragrant.
Make the Dough
- In a large mixing bowl, whisk together 3 cups of flour and the salt. Create a well in the center and pour in the yeast mixture, yogurt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead the Dough
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding more flour a tablespoon at a time as needed, until the dough is smooth and elastic. It should spring back when gently pressed.
First Rise
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
Prepare Garlic Butter
- While the dough rises, mix the minced garlic with the melted butter in a small bowl. Set aside.
Shape the Naan
- Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/4 inch thick.
Cook the Naan
- Heat a large cast-iron skillet or griddle over medium-high heat. Working one at a time, place a naan in the hot skillet. Cook for 1 to 2 minutes, until bubbles form on the surface and the bottom is golden. Flip and cook for another 1 to 2 minutes. Remove from the skillet and brush generously with the garlic butter. Sprinkle with cilantro if using. Repeat with remaining naan.
Nutrition
Notes
For a softer naan, use whole milk yogurt. If the dough is too sticky, add flour a tablespoon at a time. Store leftover naan in an airtight container at room temperature for up to 2 days. To reheat, warm in a dry skillet or oven. You can make the dough a day ahead and refrigerate after the first rise; let it come to room temperature before shaping. Avoid over-flouring the dough, as it can make the naan tough. Serve warm with curries, dal, or as a wrap.