Garlic Butter Naan

Instructions

1. 1

   In a large mixing bowl, combine flour, salt, sugar, and yeast. Create a well in the center and add yogurt, water, and oil. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.

   Tip: Use warm water to help activate the yeast and speed up rising time.

2. 2

   Shape the dough into a ball, coat lightly with oil, and place in a covered bowl. Let rise at room temperature for 60-90 minutes until doubled in size.

   Tip: The dough should be soft and slightly sticky; don't over-knead.

3. 3

   Divide the dough into 8 equal portions and roll each into a ball. Cover with a damp cloth and let rest for 15 minutes.

   Tip: Resting the dough makes it easier to shape.

4. 4

   Flatten each ball into an oval or teardrop shape about 8mm thick using your hands or a rolling pin.

   Tip: Work gently to maintain air pockets in the dough.

5. 5

   Heat a cast iron skillet or tawa over medium-high heat until very hot. Place one naan on the dry skillet and cook for 2-3 minutes until bubbles form on the surface.

   Tip: Don't use oil on the skillet; the dry heat creates the best crust.

6. 6

   Flip the naan and cook the other side for another 2 minutes until golden brown spots appear. Transfer to a plate.

   Tip: The naan should puff slightly if your heat is high enough.

7. 7

   While still warm, brush each naan generously with garlic-infused butter. Stir melted butter with minced garlic and let sit for 5 minutes before using.

   Tip: Don't cook the garlic in the butter; let it infuse off heat to preserve its fresh flavor.

8. 8

   Sprinkle chopped cilantro and nigella seeds over the buttered naan and serve immediately.

   Tip: Serve warm for the best texture and flavor.