Garlic Naan

Step 1

Pour 2 cups flour and 0.5 teaspoon salt into a large bowl and stir together with a wooden spoon or your fingers until no streaks of salt remain.

Step 2

Add 0.5 cup yogurt to the flour mixture and stir with a wooden spoon until a shaggy dough forms with no dry flour visible—about 1 minute.

Step 3

Knead the dough with your hands inside the bowl, pressing and folding it onto itself for 2 minutes until it becomes smooth and slightly sticky.

Step 4

Divide the dough into 4 equal pieces by rolling it into a ball, marking it into quarters with your fingers, then tearing it apart.

Step 5

Roll each dough piece into a ball by pinching the bottom seam and rolling it between your palms, then place all four on a clean cutting board.

Step 6

Melt 2 tablespoons butter in a small bowl placed on the counter (if it is not already melted from heat), then stir in 4 minced garlic cloves and 2 tablespoons chopped cilantro or parsley until combined.

Step 7

Place a 12-inch cast iron skillet or nonstick skillet over medium-high heat and wait 1 minute until it is hot enough that a drop of water sizzles and evaporates immediately.

Step 8

Pat one dough ball flat with your palms into a thin round about 6 inches across and 1/4 inch thick, then place it on the hot skillet.

Step 9

Cook the naan for 90 seconds until the bottom surface turns light golden-brown and you see small dark spots, then flip it with a spatula.

Step 10

Cook the second side for 60 seconds until it also turns light golden with dark spots, then transfer the naan to a clean plate.

Step 11

Immediately brush the warm naan with 1 teaspoon of the garlic-cilantro butter mixture on both sides while it is still hot.

Step 12

Repeat steps 8 through 11 with each of the remaining three dough balls, cooking and buttering one at a time.