Ingredients:

  • 1/2 cup warm water (110°F/43°C)
  • 1 tsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 3 cups all-purpose flour
  • 1/2 cup full-fat Greek yogurt
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp baking powder
  • 3 tbsp salted butter, melted
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh cilantro, chopped

Instructions:

  1. In a small bowl, whisk the warm water, sugar, and yeast. Let it sit for 10 minutes until a foamy, tan head forms. If it doesn't bubble, the yeast is dormant and should be replaced.
  2. Whisk the flour, salt, and baking powder in a large bowl. Create a well in the center and add the yogurt, oil, and the foamy yeast mixture.
  3. Knead the dough until smooth and slightly tacky. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
  4. Divide dough into 8 equal portions. Roll into ovals. Heat a cast-iron skillet over high heat. Lightly mist one side of the dough with water and place water-side down in the pan. Cook until large bubbles form and the bottom is charred, then flip and cook for 30-60 seconds.
  5. Brush the warm naan immediately with the mixture of melted salted butter, minced garlic, and fresh cilantro.