Naan Bread

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.

2. 2

   In a separate bowl, mix the warm milk, yogurt, vegetable oil, and egg until smooth.

3. 3

   Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-6 minutes until the dough is smooth, soft, and slightly tacky.

4. 4

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest in a warm spot for 1 to 1.5 hours until doubled in size.

5. 5

   While the dough rises, prepare the garlic butter by combining the melted butter with minced garlic in a small bowl. Set aside.

6. 6

   Divide the risen dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape about 1/4-inch thick.

7. 7

   Heat a large cast iron skillet or heavy-bottomed pan over high heat until very hot, about 2-3 minutes. Place one naan in the dry skillet and cook until large bubbles form and the bottom develops golden-brown charred spots, about 1-2 minutes.

8. 8

   Flip the naan and cook the second side for another 30-60 seconds until charred in spots. Remove from the skillet and immediately brush generously with garlic butter. Repeat with remaining dough.

9. 9

   Stack the finished naan on a plate, sprinkle with fresh cilantro, and serve warm.