Indian food is one of my favorites to eat and make. Naan is an essential partner to heavily spiced dishes of lentils, paneer, coconut milk, and rice. It should be fluffy, easily torn, and made in large quantities because it is amazing. It’s also amazingly simple to make. If you have all the usual suspects for baking, then the only thing you need to pick up is Greek yogurt. I’d suggest making the dough about two hours before you begin making your dinner. Then, while your curry is simmering, you can finish the dough and start cooking the naan on the stove, keeping it warm in an oven-proof bowl while you finish your main course. I like to keep my oven on the lowest temperature setting while I cook the naan - I place cooked naan bread onto a rimmed cookie sheet and keep them warm until serving in the warmed oven, but you certainly don’t have to. Naan can also be easily frozen after cooling. Simple wrap individually in plastic wrap and then place in a freezer bag. Pop one into the toaster oven or microwave for a few seconds whenever you need a piece of naan to go with your leftover Indian takeout.

Naan

Makes 8 pieces of naan

THE DOUGH

1 cup hot water (approximately 110-115℉

2 tablespoons honey

2 1/4 teaspoons active dry yeast (or1 pre-measured packet)

3 1/2 cups all-purpose flour, plus more for dusting the board

1/4 cup plain yogurt (I use non-fat Greek yogurt, but you can use whatever plain yogurt you like)

2 teaspoons kosher salt

1/2 teaspoon baking powder

1 egg, lightly beaten

COOKING/FINISHING

1/4 cup unsalted butter

1/4 cup salted butter

3 cloves of garlic, smashed with peels removed

cilantro, roughly chopped, for topping (optional)

THE DOUGH

In a small bowl or large liquid measuring cup, stir together the hot water, honey, and active dry yeast until dissolved. Set aside to get foamy for about five minutes.

In the bowl of a large standing mixer fitted with the dough hook attachment, pour the foamy yeast mixture into the bowl. Turn the mixer speed on low and gradually add 3 cups of the flour, yogurt, salt, and the beaten egg. Scrape down the bowl once or twice to ensure everything is getting mixed, and then slowly add in the last half cup of flour. Increase the speed to medium-low and continue to mix for 2-3 minutes. The dough needs to be smooth yet tacky but should be cleaning the sides of the bowl and mostly sticking to the dough hook. Stop the mixer and remove the bowl from the machine.

Turn the dough out onto a lightly floured board or counter. Flour your hands. Knead the dough, gently, for about a minute to get it into a ball shape. We don’t want to build up too much gluten here, just enough to get some stretch into our naan.

Once you have a smooth dough ball, let the dough sit while you grab a high-sided bowl. Grease the inside of the bowl with a little olive oil or cooking spray and place the dough inside. Turn it over once so the ball is coated in the oil, and then cover the bowl in plastic wrap and a kitchen towel.

Place the bowl in a warm area, such as a laundry room with the dryer running, or the oven with the light turned on. Allow the dough to rise for 1 hour.

COOKING/FINISHING

Towards the last 20 minutes of the rising time, melt the two kinds of butter in a small saute pan over medium-low heat until completely liquified. Add the smashed garlic cloves and cook for 1-2 minutes until fragrant. Remove from heat and discard the garlic, leaving behind the infused melted butter. Set aside.

Preheat a large cast-iron skillet over medium heat.

Once the dough has doubled in size, remove it from the bowl and turn out onto a large, floured work surface. Cut the dough into 8 pieces. Roll the first dough ball out gently with a rolling pin into a large-ish circle (approximately 8 inches or so). The naan should be about 1/4 inch thick. Repeat with the remaining pieces.

Brush both sides of the first piece of naan with the garlic butter and immediately place onto the hot skillet. Cook for 2 minutes on the first side and then flip, cooking for 1 additional minute on the second side. You should have beautiful bubbles form in the dough that get dark and golden in color. It also may puff up in places - I love these parts so I don’t try to pop or smash the bubbles. This is my preference but you might feel differently. Remove the cooked naan bread from the skillet and place it on a large platter or rimmed cookie sheet while you make the rest of the bread.