Ingredients:

  • 1 cup (240ml) warm water (105-115°F/40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast
  • 1 teaspoon (6g) sugar, granulated
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt, fine sea salt preferred
  • 2 tablespoons (30ml) vegetable oil or melted ghee
  • ½ cup (120g) plain yogurt, full-fat
  • 1 tablespoon (15ml) melted butter or ghee, for brushing (optional)
  • Fresh cilantro leaves for garnish

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand for 5-10 minutes until foamy.
  2. In a large bowl, whisk together flour and salt. Add the yeast mixture, oil, and yogurt. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Or use a stand mixer with a dough hook.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a tea towel and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Punch down the dough. Divide into 8 equal pieces.
  6. Roll each piece into an oval shape, about ¼ inch thick.
  7. Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place a naan in the skillet and cook for 1-2 minutes per side, until puffed and slightly charred.
  8. Brush the cooked naan with melted butter or ghee (optional).
  9. Sprinkle fresh cilantro on top before serving.