Butter Naan

Ingredients

• 2.5 cups all-purpose flour
• ½ cup plain full-fat yogurt
• 1 teaspoon kosher salt
• ½ teaspoon instant yeast
• ½ teaspoon sugar
• ¾ cup warm water
• 4 tablespoons unsalted butter, melted
• 2 clove garlic cloves, minced
• 2 tablespoon fresh cilantro, finely chopped

Instructions

1. 1

   In a large mixing bowl, combine 2.5 cups all-purpose flour, 1 teaspoon kosher salt, 0.5 teaspoon instant yeast, and 0.5 teaspoon sugar. Whisk these dry ingredients together to distribute the yeast evenly throughout the flour.

2. 2

   Make a well in the center of the flour mixture. Pour in 0.5 cup plain full-fat yogurt and 0.75 cup warm water (around 110°F — it should feel comfortably warm to your wrist, not hot). Use your fingers or a wooden spoon to gradually incorporate the flour into the wet ingredients, stirring until a shaggy dough forms.

3. 3

   Turn the dough out onto an unfloured work surface and knead for 8–10 minutes, pushing it away from you with the heel of your hand, folding it back over itself, and rotating it a quarter turn. The dough should go from rough and sticky to smooth and elastic. You should hear a gentle slapping sound as you knead — this means the gluten is developing properly.

4. 4

   Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature for 30 minutes — the dough should increase in volume by about 50%, but it doesn't need to double.

5. 5

   While the dough rises, prepare the garlic butter. In a small bowl, combine 4 tablespoons melted unsalted butter, 2 minced garlic cloves, and 2 tablespoons finely chopped fresh cilantro. Stir well and set aside.

6. 6

   After the dough has risen, divide it into 4 equal pieces. Working with one piece at a time, gently flatten it into a disk with your hands, then use a rolling pin to roll it into an oval or teardrop shape about 1/4-inch thick — it doesn't need to be perfectly uniform, slightly rustic naan looks and tastes better.

7. 7

   Set a 12-inch cast iron skillet or heavy stainless steel skillet over medium-high heat. Let it preheat for 2–3 minutes until it's very hot — a drop of water should dance across the surface before evaporating immediately.

8. 8

   Carefully place one shaped naan piece directly onto the hot skillet. You should hear an immediate sizzle. Cook for 2–3 minutes without moving it — the bottom should develop deep golden-brown spots and char marks. Flip the naan and cook the other side for another 1–2 minutes until it puffs slightly and the surface is speckled with brown.

9. 9

   Transfer the cooked naan to a clean plate and immediately brush the top generously with the garlic butter mixture. Repeat with the remaining three dough pieces, cooking them one at a time and brushing each with garlic butter as it comes off the heat.

10. 10

    Stack the finished naan on a serving plate or wrap them in a clean kitchen towel to keep them warm. Serve immediately while they are still soft and the butter is glistening. Naan is best enjoyed fresh, ideally within a few minutes of cooking — the exterior will crisp slightly as it cools, but the interior stays tender and chewy.

Tools you’ll need

• large mixing bowl
• whisk
• wooden spoon or kitchen fork
• work surface
• damp kitchen towel or plastic wrap
• small bowl
• rolling pin
• 12-inch cast iron skillet or heavy stainless steel skillet
• spatula or tongs
• instant-read thermometer (optional, for water temperature)

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