Traditional Indian Naan Bread

Instructions

1. 1

   In a small bowl, combine warm water, yeast, and 1 tablespoon of sugar. Stir gently and let stand for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center.

3. 3

   Add the activated yeast mixture, yogurt, and oil to the flour mixture. Mix until a soft dough forms.

4. 4

   Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

5. 5

   Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size.

6. 6

   Punch down the dough and divide into 8 equal portions. Roll each into a ball and let rest for 10 minutes.

7. 7

   Preheat a cast iron skillet or heavy-bottomed pan over high heat. If using an oven, preheat to 500°F (260°C) with a baking stone or inverted baking sheet inside.

8. 8

   Roll each dough ball into an oval or teardrop shape about 1/4 inch thick.

9. 9

   For stovetop method: Place naan in hot skillet and cook for 1-2 minutes until bubbles form. Flip and cook for another 1-2 minutes until golden spots appear.

10. 10

    For oven method: Place naan directly on hot baking stone and bake for 2-3 minutes until puffed and lightly charred.

11. 11

    Mix melted butter with minced garlic. Brush each naan with garlic butter and sprinkle with cilantro.

12. 12

    Serve warm, wrapped in a clean kitchen towel to keep soft.