What Do We Need?
1 tablespoon sugar
1/4 cup hot water (not boiling, just hot tap water)
3/4 teaspoon active dry yeast
4 cups all-purpose flour, or: 1/2 all-purpose and 1/2 whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup warm milk
1 cup greek yogurt
Melted butter for brushing (or use olive oil)
Fresh cilantro or other herbs for topping
How Do We Make It?
In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the water. Add the dry yeast to the warm water and stir until it is dissolved. Let it sit for about 10 minutes or until the mixture begins to froth.
Combine the flour, baking powder, baking soda, and salt to a large mixing bowl.
When the yeast is foamy and smells like bread, whisk in the warm milk and yogurt. Make a well in the dry ingredients and pour the wet ingredients right into the middle. Begin mixing with a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft.
Place the dough in a greased bowl and cover with a damp towel or plastic wrap and let sit in a warm place for about 1 hour - or if not using right away, let sit overnight in the fridge.
When ready to cook, divide the dough into 8 equal balls and using your fingertips or
Warm a large cast-iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and, if desired, sprinkle on any spices you like, such as cumin and garlic. Place the naan in the hot skillet and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro or other herbs.
Repeat with the rest of the naan and serve. They are best eaten fresh, but will keep for a few days in an airtight container or in the freezer.