Naan Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup warm whole milk (110°F)
• 1/2 cup plain whole milk yogurt
• 2 tbsp vegetable oil
• 1 large egg
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until well combined.
2. In a separate bowl, mix the warm milk, yogurt, vegetable oil, and egg until smooth.
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. 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. While the dough rises, prepare the garlic butter by combining the melted butter with minced garlic in a small bowl. Set aside.
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. 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. 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. Stack the finished naan on a plate, sprinkle with fresh cilantro, and serve warm.