Ingredients:

  • 1/2 cup warm water (105–110°F)
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 standard packet)
  • 3 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon fine sea salt
  • 1/2 cup plain yogurt, room temperature, full-fat preferred
  • 3 tablespoons ghee or unsalted butter, melted (for the dough)
  • 4 tablespoons unsalted butter, melted (for finishing)
  • 2 cloves fresh garlic, minced
  • 2 tablespoons fresh coriander, chopped

Instructions:

  1. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the top. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Create a well in the centre.
  3. Mix Wet Ingredients: Add the yogurt, melted ghee/butter, and the activated yeast mixture to the well. Mix until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes until the dough is smooth, elastic, and soft.
  5. First Rise: Lightly grease a large bowl. Place the dough inside, cover tightly, and leave in a warm place for 60–90 minutes, or until doubled in size.
  6. Divide the Dough: Gently punch down the risen dough to release the air. Turn it onto a clean surface and divide it evenly into 8 equal pieces. Roll each piece into a smooth ball.
  7. Second Rest: Cover the dough balls loosely with a tea towel and let them rest for 15 minutes to relax the gluten.
  8. Prepare the Grill (Broiler): Position an oven rack on the highest setting. Preheat the broiler to its maximum temperature.
  9. Preheat the Pan: Place a heavy cast iron skillet on the stovetop over high heat for 5 minutes until screaming hot.
  10. Roll the Naan: Working with one dough ball at a time, roll it out into an elongated tear-drop shape, about 1/8-inch thick.
  11. Stovetop Cook: Place one Naan onto the dry, hot skillet. Cook for 30–60 seconds until large bubbles form.
  12. Broil (Grill) Finish: Once the bottom has light brown spots, transfer the Naan directly onto a baking sheet. Place the sheet under the preheated broiler for 30–60 seconds. Watch carefully until it puffs up dramatically and develops charred spots.
  13. Garlic Butter: Mix the 4 tablespoons of melted butter with minced garlic and chopped coriander.
  14. Repeat and Serve: Remove the finished Naan immediately. Brush liberally with the prepared garlic-coriander butter. Repeat steps 10–12 with the remaining dough. Serve piping hot.