Ingredients:

  • 1 teaspoon (5 ml) sugar
  • 1 cup (240 ml) warm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 3 cups (360 grams) all-purpose flour, plus more for dusting
  • 1 teaspoon (6 grams) salt
  • 2 tablespoons (30 ml) plain yogurt, full-fat recommended
  • 2 tablespoons (30 ml) vegetable oil, plus more for greasing
  • 2 tablespoons (30 grams) melted unsalted butter
  • Optional: 1 clove garlic, minced
  • Optional: Fresh cilantro, chopped

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a bowl. Let stand for 5-10 minutes, until foamy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together flour and salt.
  3. Make the Dough: Add the yeast mixture, yogurt, and oil to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
  6. Divide and Shape: Punch down the dough and divide it into 6-8 equal pieces. Roll each piece into an oval or teardrop shape, about ¼ inch thick.
  7. Cook the Naan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place a naan in the pan. Cook for 1-2 minutes per side, until golden brown and bubbly.
  8. Finish and Serve: Brush the cooked naan with melted butter (garlic butter if using) and sprinkle with fresh cilantro, if desired. Serve immediately.