Naan

Ingredients

• 1/4c warm water
• 1 tbsp honey
• 3/4 tsp active dry yeast
• 3/4 cup whole milk, warm
• 1 cup yogurt
• 4c AP flour
• 1.5 tsp baking powder
• 1tsp baking soda
• 1/4 tsp salt
• 226g salted butter (2 sticks)
• 4 cloves garlic, grated
• 35g herbs, chopped fine, such as parsley, cilantro, or chives (about 3/4c)

Instructions

Prepare the dough

1. Combine water, honey, and yeast in a mixer bowl.  Let sit until yeast activates (bubbles), about 5-10m.
2. Add the milk, yogurt, flour, baking powder, baking soda, and salt.  Mix until incorporated, about 2-4m.
3. Shape into a ball, cover, and let proof until doubled in size, about 1 hour.
4. Divide into 8 balls.
5. Roll into ovals, about 8″ long and 1/4″ thick.

Bake

1. Preheat a cast iron skillet.  It should be very hot.
2. While preheating, melt the butter in a separate pan.  Reserve half for garlic herb butter.
3. Brush both sides of the naan with melted butter, and place in the hot skillet.
4. Place in the hot skillet and immediately cover.  Cook for 1 minute.  (Bubbles will form.)  Flip and cook, uncovered, until large toasted spots appear on the underside, about 1-2 minutes.
5. Remove and wrap in a kitchen towel.  Repeat with remaining naan, keeping finished ones warm in the towel.

Make garlic herb butter

1. Add garlic to remaining melted butter.
2. Heat on low until butter begins to brown and garlic is golden.
3. Remove from heat and add the herbs.
4. Brush on the naan and serve.

NOTES:

Omitting the yeast is fine; the naan will be slightly less fluffy.