Back to 6 servings Dough 2 cups all-purpose flour, about 250 g; add a little more only if the dough is too wet 0.5 teaspoon baking powder 0.25 teaspoon baking soda 1 teaspoon sugar 0.75 teaspoon salt 0.5 cup plain yogurt, room temperature 2 tablespoons neutral oil or melted butter 0.33 cup lukewarm milk, add more by the spoonful as needed 0.5 teaspoon instant yeast, optional, for a chewier, more bread-like naan; if used, let the dough rise until doubled Finishing 3 tablespoons melted butter or ghee 4 cloves garlic, finely minced, optional 0.25 cup cilantro, finely chopped 1 teaspoon nigella seeds, optional Cooking oil, for greasing the skillet
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1 Step 1: Whisk the flour, baking powder, baking soda, sugar and salt in a large bowl.2 Step 2: Add the yogurt, oil and about 4 tablespoons of the lukewarm milk, then mix into a soft dough, adding more milk a spoonful at a time until it is soft, slightly tacky and not dry.3 Step 3: Knead 6 to 8 minutes until smooth and elastic; the dough should spring back when pressed. If using yeast, knead it in with the dry ingredients and let the dough rise covered in a warm spot for 1 to 1.5 hours until doubled.4 Step 4: Cover the dough and rest it 30 minutes to 2 hours in a warm place, or cook straight away without resting.5 Step 5: Grease your fingers, divide the dough into 6 equal pieces, and shape each into a smooth ball. Keep the balls covered while you work.6 Step 6: On a lightly floured surface, press or stretch one ball into a teardrop or oval about 1/4 inch (6 mm) thick, roughly 8 by 5 inches. Stretch it by hand rather than pressing hard with a rolling pin.7 Step 7: Scatter nigella seeds, garlic and cilantro over the dough and press them in gently.8 Step 8: Set a cast iron skillet or other heavy pan over medium-high heat and let it preheat for about 5 minutes, until it is very hot. If the pan isn't well seasoned, wipe on a thin film of oil first.9 Step 9: Lay a naan in the dry pan and cook 1 to 2 minutes until bubbles form on top and the underside is golden with brown spots, then flip with tongs and cook the other side about 1 minute until spotted and browned.10 Step 10: Remove the naan to a plate, brush it with melted butter or garlic butter, and keep it wrapped in a towel while you cook the rest.11 Step 11: For garlic butter, melt the butter with the minced garlic over medium heat for 1 to 2 minutes until fragrant, then use it to brush the naan.12 Step 12: Serve the naan warm, with curry or dal alongside.getsaucepan.com/r/22998d1f-826b-5c27-9fa9-9870461cd59d
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