The chewy doughy texture of naan showcases its compatibility with hearty dishes such as curry. It turns out that naan is ridiculously simple to make right on your stovetop using a lidded iron skillet.
Recipe adapted from Half Baked Harvest.
Yields 6-8 naan
Ingredients: 4 cups all-purpose flour, pinch of salt, 1 1/2 teaspoons baking powder, 1 tablespoon sugar, 1/4 cup hot (but not boiling) water, 1/2 teaspoon active dry yeast, 3/4 cup warm milk, 1 cup plain yogurt, melted butter for brushing, 1 tablespoon finely minced garlic (I grated mine), 1 tablespoon chopped cilantro
1. Prepare the yeast by first mixing the sugar in the hot water. Then add in the yeast until dissolved. Let it sit for 10 minutes – it should froth a little.
2. Meanwhile, combine flour, salt, and baking powder in a separate bowl.
3. Add the milk and yogurt to the yeast mixture and mix. Then pour the wet ingredients into the dry flour mixture and mix well. The dough should feel sticky and be able to form into a ball.
4. Let the dough sit covered in a warm place for one hour.
5. Divide the dough into 6-8 portions. Flatten the dough with hands or rolling pin in 8 inch long pieces. They should be about 1/4″ thick.
6. Spread the garlic and cilantro over one side of the naan and gently press it into the dough. Brush a generous amount of melted butter over both sides of each naan.
7. Heat a skillet over med-high heat. When the pan gets very hot, place the naan inside and cover with a lid. Cook for about 1-2 minutes each side.