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3 ½ cups (440 g) all-purpose flour

2 tsp sugar

2 tsp instant yeast (or active dry yeast, proofed in warm water first)

1 tsp salt

3 Tbsp plain yogurt (Greek or regular)

2 Tbsp neutral oil (vegetable, canola, or light olive oil)

¾ cup warm water (plus a bit more if needed)

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Garlic butter topping

4 Tbsp butter, melted

3 cloves garlic, finely minced or grated

2 Tbsp fresh cilantro, chopped

Pinch of salt

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1. Make the dough: In a large bowl, whisk together flour, sugar, yeast, and salt. Stir in yogurt, oil, and warm water. Mix until it comes together. Knead 6–8 minutes (by hand or mixer) until smooth and slightly tacky.

2. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 to 1 ½ hours).

3. Prep garlic butter: While dough rises, melt butter in a small pan. Add minced garlic, cook 30 seconds until fragrant (don’t brown). Stir in salt and cilantro. Set aside.

4. Divide dough: Punch down dough and divide into 8 equal pieces. Roll each into a ball.

5. Shape naan: On a lightly floured surface, roll out one ball into an oval/teardrop shape (~¼ inch thick).

6. Cook naan: Heat a cast-iron skillet or heavy pan over medium-high until very hot. Place rolled dough in the dry skillet. Cook 1–2 minutes, until bubbles form. Flip and cook 1 more minute until golden brown spots appear.

7. Brush immediately with garlic butter and serve. Keep naan warm in a towel until all are cooked. Best served fresh!

Tips for success

Want softer naan? Add 2 Tbsp milk to the dough.

Want smokier flavor like tandoor naan? Finish each naan directly over a gas flame for 10–15 seconds after pan cooking.

Make ahead: Dough can be made, risen, and refrigerated up to 24 hours. Let sit at room temp 30 min before rolling.