Ingredients

Equipment Needed

• •12-inch cast iron skillet
• •Rolling pin
• •Pastry brush
• •Large mixing bowl
• •Clean kitchen towels

Instructions

1. 1

   Activate the yeast

   Combine the warm water, honey, and yeast in a small bowl. The water should feel like a warm bath, not hot. Let it sit for five to ten minutes until foamy and alive. If nothing happens, your yeast is dead. Start again with fresh.

   Yeast is a living thing. Treat it gently. Water above 110F will kill it before it has a chance to work.
2. 2

   Build the dough

   Whisk the flour, salt, baking powder, and baking soda in a large bowl. Make a well in the center. Add the yogurt, activated yeast mixture, and olive oil or ghee. Stir with a wooden spoon until a shaggy mass forms, then turn it onto a clean surface.

3. 3

   Knead until smooth

   Knead the dough for eight to ten minutes. Use the heel of your hand to push it away from you, fold it back, rotate, and repeat. The dough will transform from sticky and rough to smooth, soft, and slightly tacky. It should spring back when you press it with a finger. This is the moment you are waiting for.

   Resist adding more flour. A slightly tacky dough produces tender naan. Dry dough makes tough bread.
4. 4

   Let the dough rest

   Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel and set in a warm spot. Let it rise for one to one and a half hours until doubled in size. The dough should look pillowy and alive, full of air and possibility.

5. 5

   Make the garlic butter

   While the dough rises, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently for two to three minutes until fragrant and barely golden. Do not let it brown. Remove from heat and stir in the cilantro and parsley. Set aside.

6. 6

   Divide and shape

   Punch down the risen dough and turn it onto a lightly floured surface. Divide into eight equal pieces. Roll each piece into a ball, then cover loosely with a towel and let rest for ten minutes. This relaxes the gluten and makes rolling easier.

7. 7

   Roll the naan

   Working with one ball at a time, roll into an oval or teardrop shape about a quarter-inch thick. Naan is not meant to be perfectly round. The irregularity is part of its charm. Keep unrolled dough covered so it does not dry out.

   Stretch the dough gently with your hands after rolling for those characteristic thin spots that char beautifully.
8. 8

   Cook in a blazing hot pan

   Heat a cast iron skillet over high heat until it is screaming hot, about five minutes. You want it as hot as your stove allows. Place one naan in the dry pan. Within thirty seconds, bubbles will form and the bottom will char in spots. Flip when the underside shows leopard spots of char, about one to two minutes. Cook the second side for another minute until puffed and blistered.

9. 9

   Finish with garlic butter

   Transfer the hot naan to a plate and immediately brush generously with the garlic herb butter. Sprinkle with a pinch of flaky salt. Stack finished naan and cover with a towel to keep warm while you cook the rest. Serve as soon as the last one leaves the pan.

Chef Tips

• •Bring your yogurt to room temperature before mixing. Cold yogurt shocks the yeast and slows the rise. Set it out when you begin gathering ingredients.
• •A cast iron skillet holds heat better than anything else for this job. If you do not own one, this is your excuse. They last forever and improve with every use.
• •Naan waits for no one. Make the garlic butter ahead, have your table set, and call everyone to sit before you start cooking. This bread is best within minutes of leaving the pan.
• •If fresh cilantro is not to your taste, use all parsley, or try fresh mint in summer. Let the herbs reflect what is growing in your garden or sitting in your market basket.

Advance Preparation

• •The dough can be made through the first rise, then refrigerated overnight. Bring to room temperature for 30 minutes before dividing and shaping.
• •Garlic herb butter keeps refrigerated for up to one week. Rewarm gently before brushing on hot naan.
• •Cooked naan can be wrapped tightly and frozen for up to one month. Reheat directly on a hot skillet for 30 seconds per side.

Frequently Asked Questions

Nutrition Information

1 serving (about 90g)