Homemade Garlic Naan

Activate Yeast: Combine 1 ½ cups (360ml) warm water (105-115°F / 40-46°C), 1 tablespoon (15g) granulated sugar, and 2 ¼ teaspoons (7g) active dry yeast in a large mixing bowl. Stir, then rest uncovered for 5-7 minutes. Yeast should become foamy and bubbly.

Combine Wet Ingredients: Add ½ cup (120g) room temperature plain full-fat yogurt and 2 tablespoons (30ml) neutral vegetable oil to the yeast mixture. Whisk for 30 seconds until combined and smooth.

Mix Dry Ingredients: Whisk 4 ½ cups (540g) unbleached all-purpose flour, 1 teaspoon (6g) fine sea salt, and ½ teaspoon (2.5g) baking powder in a separate medium bowl until combined.

Form Dough: Gradually add dry flour mixture to wet yeast mixture. Mix with a wooden spoon or stand mixer (dough hook, low speed) until a shaggy dough forms. Increase mixer speed to medium-low. Knead 8-10 minutes until dough is smooth, elastic, and non-sticky.

First Proof: Lightly grease a clean bowl with vegetable oil. Transfer kneaded dough, turn once to coat. Cover bowl with plastic wrap or damp kitchen towel. Place in a warm spot. Let rise 60-90 minutes, or until doubled in size.

Prepare Garlic Butter: While dough proofs, melt 4 tablespoons (56g) unsalted butter (low heat or microwave in 20-second intervals). Stir in 3-4 cloves (15-20g) finely minced or grated fresh garlic, ¼ cup (10g) finely chopped fresh cilantro, and ⅛ teaspoon (0.6g) fine sea salt. Stir well; set aside.

Preheat Cooking Surface: 15 minutes before dough finishes proofing, place a large cast iron skillet or heavy-bottomed non-stick griddle over high heat. Heat 10-15 minutes until intensely hot, possibly smoking. Alternatively, preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet for 30 minutes until hot.

Divide and Shape Dough: When dough has doubled in size, punch down to release air. Transfer to a lightly floured work surface. Divide into 8-10 equal pieces (90-100g each). Roll each piece into a smooth ball. Using a lightly floured rolling pin, roll each ball into an oval or tear-drop shape, ⅛-inch (3mm) thick and 6-8 inches (15-20cm) long.

Cook Naan (Skillet Method): Place one shaped naan onto the hot skillet. Cook 1-2 minutes until large bubbles appear on the surface and underside is lightly golden-brown. Flip naan. Cook second side 1-2 minutes until it puffs up and develops golden-brown, slightly charred spots. Repeat with remaining dough, adjusting heat as needed.

Cook Naan (Oven Method): For oven method, place 1-2 shaped naans directly onto preheated pizza stone or inverted baking sheet. Bake 2-3 minutes until naan inflates with large pockets and top displays golden-brown, slightly charred spots. Flip, if desired, and bake 1 minute. Remove from oven.

Butter and Serve: Transfer cooked naan to a serving plate. Brush one side of hot naan with garlic butter mixture. Stack naans; cover with a clean kitchen towel to keep warm and soft. Serve warm with curries or dips.