Directions

1. In a large bowl, whisk together the flour, sugar, yeast and salt. Set aside.

2. In a large bowl, whisk together, the yogurt, olive oil, and 3/4 cup warm water (about 37°C/100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.

3. Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel (I like to use a resuable shower cap). Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.

GARLIC BUTTER

1. In a small bowl, place melted butter, finely minced garlic and chopped parsley. Sprinkle 1/4-1/2 tsp salt and mix well. Get a pastry brush ready to baste the Naan.

COOKING THE NAAN

1. When the dough is ready, dust the bench or silicone mat with enough flour so that it doesn't stick. Place the dough onto bench.

   Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. 

2. Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Gently shake to remove any excess flour.

   
   

   Place a large cast iron or pan over medium-high heat until hot.

3. Gently baste each side with garlic butter then lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.

   
   

   Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots.

   
   

   Remove & place the naan in a tea towel-lined dish to keep warm. Serve warm on their own or with a yummy curry!