Soft Homemade Naan with Garlic Butter

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast and the sugar in the lukewarm water and leave about 5 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture, the yogurt and the oil and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

To assemble

1. 5
   Divide the dough into 8 balls and roll each ball into a circle, thin.

   ⚙ Dividing into Balls and RollingRolling pin

   💡Dough that springs back needs rest: cover the balls for 10 minutes and the gluten relaxes.
2. 6
   Heat a heavy (cast iron is ideal) pan over high heat, without oil.

   ⚙ Greased Flat PanStoveCast-iron pan
3. 7
   Cook each bread 2 minutes per side, until blackish spots appear.

   StoveFrying pan

   💡The pan must be scorching hot before the first bread goes in: that way it puffs up and gets charred spots instead of slowly drying out.
4. 8
   Mix the melted butter with the garlic and cilantro and brush it over each hot bread and serve hot.

   Pastry brush

   💡Brush while the bread is still hot: the butter soaks in, and the garlic stays soft and fragrant without burning in the pan.