Ingredients:
1 ½ teaspoons active dry yeast
1 teaspoon sugar
½ cup warm water (about 110°F / 45°C)
2 ½ cups all-purpose flour
½ teaspoon salt
¼ cup plain yogurt (room temperature)
2 tablespoons vegetable oil or melted butter
1 egg (optional, for extra richness)
Extra melted butter or ghee (for brushing)
Optional: chopped garlic, fresh cilantro, or nigella seeds for topping
Instructions:
1. Activate the yeast:
In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 10 minutes until it becomes frothy.
2. Make the dough:
In a large mixing bowl, combine flour and salt. Add the activated yeast mixture, yogurt, oil (and egg, if using). Mix until a sticky dough forms.
3. Knead:
Turn the dough onto a floured surface and knead for 6–8 minutes until smooth and elastic. If it’s too sticky, add a bit more flour, but don’t overdo it.
4. Let it rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Divide and shape:
Punch down the dough, then divide it into 6–8 equal portions. Roll each piece into a ball, then flatten into an oval or tear-drop shape using a rolling pin.
6. Cook:
Heat a skillet or cast-iron pan over medium-high heat. Place one naan in the dry pan. Cook until bubbles form and the bottom has golden brown spots (about 1–2 minutes), then flip and cook the other side.
7. Brush with butter/ghee:
Immediately brush with melted butter or ghee. Add garlic, herbs, or seeds if desired.
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