1. Make the Dough
In a bowl, whisk flour, baking powder, and salt.
Add yogurt, water, and oil—mix until a shaggy dough forms.
Knead for 2-3 minutes until smooth (add 1-2 tsp extra flour if sticky).
Cover and rest 10 minutes (gluten relaxes = softer naan).
2. Shape & Cook
Divide dough into 6 equal balls, then roll each into ¼-inch thick ovals.
Heat a cast-iron skillet or non-stick pan over medium-high heat.
Cook naan 1-2 minutes per side until puffed and charred in spots.
Pro tip: Press gently with a spatula to encourage bubbles!
3. Finish & Serve
Brush hot naan with melted butter + garlic (if using).
Sprinkle with fresh herbs and serve immediately.
Pro Tips for Perfect Naan
🔥 High heat is key – Gets those authentic charred spots.
🍞 Keep dough covered – Prevents drying while rolling.
⏳ No skillet? Broil on high for 1-2 minutes per side instead.
🧈 Extra flavor – Mix butter with minced garlic and parsley before brushing.
