Naan

Updated at: Fri, 15 Sep 2023 01:57:38 GMT

Step 1

Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.

Step 2

Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium- low speed. It may look very sticky at first but will come together as it kneads (don't add more flour), Flour a work surface.

Step 3

Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.

Step 4

The dough is still quite sticky at this point, but you can work with it.

Step 5

Cover and let rise 1 hour.

Step 6

Use a rolling pin to roll each dough ball flat to about ¼" thick, if not slightly thinner. Lightly flour the work surface and dough as needed.

Step 7

Lift the dough off the counter and use your hands to gently pull it into a thinner, slightly oblong shape. Let it rest 10 minutes.

Step 8

Meanwhile, preheat a cast iron pan for 5 minutes on medium-high heat. You'll know it's hot enough when you sprinkle it with water and it beads and evaporates immediately.

Step 9

Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).

Step 10

Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots (about 30 seconds more).

Step 11

As naan breads are cooked, transfer them to a plate and cover with a towel to keep warm.

Step 12

Melt the butter and stir in cilantro, if using. Immediately brush the butter over warm naan (this seals the moisture into the hot bread and ensures softness).

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