Ingredients

The following ingredients have 4 Servings
  • 1/4 cup water (warm -110 degrees F)
  • 2 tablespoons honey
  • 2 1/4 teaspoons active dry yeast (1 envelope)
  • 4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 3/4 cup milk (warm -110 degrees F)
  • 3/4 cup plain (unflavored yogurt)
  • 4 tablespoons butter (melted )
  • Fresh cilantro for the top

Instruction

  • In the bowl of a stand mixer, stir together the honey and water until combined. Sprinkle yeast on top and mix a little. Let sit for about five to 10 minutes. The mixture will start to look foamy.
  • In another bowl, whisk together the flour, baking powder and salt – set aside.
  • Using the paddle attachment, mix the milk and yogurt to the yeast mixture and then gradually add the flour, mixing until the dough forms a ball.
  • Attach the dough hook and knead for 5 minutes – it should pull away from the sides of the bowl and be smooth and stretchy.
  • Remove dough from the stand mixer bowl, and place in a greased bowl. Cover with a clean towel and let sit in a warm place until it doubles in size, 1-1.5 hrs.
  • Lightly flour your countertop and dump the dough out onto it. Divide the dough into eight equal balls. Using a rolling pin, roll one ball at a time until it’s about 1/8-inch thick into a circle or oval shape.
  • Heat a skillet over medium-high heat until hot. Lightly brush one side of the rolled naan dough with melted butter and place in the skillet. Cook for 1-2 minutes. It may bubble up!
  • Brush the uncooked side with butter and flip. Cook for another 1-2 minutes. Remove from heat and keep warm. Repeat until all the naan is cooked.
  • Brush finished pieces with butter, and sprinkle with cilantro (if desired).