Naan

Ingredients

• •3 cups flour
• •1 tsp yeast
• •1 tsp sugar
• •3/4 cup warm water
• •1/2 cup plain yogurt
• •2 tbsp vegetable oil
• •1 tsp salt
• •3 tbsp melted butter, for brushing
• •2 cloves garlic, minced (optional)

Steps

1. 1.Dissolve the yeast and sugar in the warm water and let sit for 5-10 minutes until foamy.
2. 2.Mix the flour and salt in a large bowl, then add the yeast mixture, yogurt, and oil. Knead for 8-10 minutes until you have a smooth, slightly tacky dough - the yogurt is what gives real naan its soft, faintly tangy crumb, not just plain water dough.
3. 3.Cover and let rise in a warm place for 1-1.5 hours, until roughly doubled in size.
4. 4.Divide the dough into 6 pieces and roll each into a teardrop or oval shape, about 1/4 inch thick.
5. 5.Heat a cast-iron skillet or griddle over high heat until very hot, almost smoking. Place a naan in the dry pan, cover with a lid, and cook for 1-2 minutes, until large bubbles form and the bottom is spotted with brown char.
6. 6.Flip and cook the other side uncovered for 1 minute more, until it's also charred in spots and cooked through - the intense, direct heat is what mimics a tandoor's blistering char in a way a moderate oven never can.
7. 7.Brush immediately with melted butter (mixed with the minced garlic, if using) and keep warm under a towel while you cook the remaining naan. Serve warm.