Naan Bread Recipe (Homemade)

In a ceramic mixing bowl, combine warm water, yeast and sugar. Pour your warm (not boiling, hot) and give it a gentle stir until the yeast and sugar has dissolved. Allow to hang out for 5-10 minutes until frothy and rises a bit, it should smell yeast-y or breadlike. *If it doesn't do anything it's bad, pitch it and get new fresh yeast.

Meanwhile, warm your milk in a small saucepan, add milk, and warm on low just to warm - you don't want to kill your yeast. It should feel warm to the touch. Once your yeast smells like yeast; add your warm milk, yogurt, flour, baking powder, baking soda and salt. Give it a stir with a wooden spoon until combined and forms a sticky ball. Cover with plastic wrap sprayed with oil or a damp tea towel and set in a warm place* for an hour.

Once raised, shape your dough into a disc, then divide using a knife or a bench scraper into 8 or 10 roughly equal parts. They do not need to be perfect, in fact it adds to the rustic look of the bread. On a lightly floured surface, one by one, roll out the dough ball(s) into about 6-8 inch flatbread, but not too thin. Repeat with the remaining dough

Heat your skillet over medium-high heat until pan is hot. A cast iron skillet or Dutch oven works best. Brush both sides of naan dough with melted butter or oil. Try sprinkling on other spices as well, such as garlic, cumin, coriander, or paprika.

One at a time, place naan in the hot pan and cover with a lid, baking one minute until bubbles form. Flip and bake on other side until golden about 1-2 minutes. Remove and if desired, brush a little more butter and sprinkle a little kosher salt along with fresh chopped parsley or cilantro. Place warm naan in a cloth lined dish or basket to keep warm.