Naan | My Table

3 cups (390 g) bread or all-purpose flour
¾ cup (180 g) plain yogurt, room temp (whole-milk)
½ cup (120 g) warm water (approx — add to feel)
2 tsp instant yeast · 1 tsp sugar
1 tsp salt · ½ tsp baking powder
2 Tbsp oil or melted butter (in the dough)
To finish
3 Tbsp butter, melted with 2 grated garlic cloves · chopped cilantro · flaky salt

What you need

3 cups (390 g) bread or all-purpose flour

¾ cup (180 g) plain yogurt, room temp (whole-milk)

½ cup (120 g) warm water (approx — add to feel)

2 tsp instant yeast · 1 tsp sugar

1 tsp salt · ½ tsp baking powder

2 Tbsp oil or melted butter (in the dough)

To finish

3 Tbsp butter, melted with 2 grated garlic cloves · chopped cilantro · flaky salt

Mix the enriched dough. Combine flour, yeast, sugar, salt, and baking powder. Add the yogurt, oil, and most of the water; mix to a soft dough, adding water as needed. Knead 6–8 min until smooth and supple — it's a softer, richer dough than bread dough.
Rise until doubled. Cover and rise 1–1½ hr until doubled and puffy.
Divide & rest. Punch down, cut into 6 pieces, ball them, cover, and rest 10–15 min so they roll out easily.
Shape teardrops. Roll or hand-stretch each into an oval about ¼–⅓″ thick — a little uneven is traditional and good. Dab one side lightly with water so it sticks to the pan (the classic tandoor trick) if you like.
Blister in a screaming skillet. Heat a cast-iron skillet very hot, dry. Lay a naan in; when big bubbles form (~1 min), it'll balloon — cover 30–60 sec to trap heat and puff it, then flip and cook the other side to charred spots. Adjust heat so it blisters before it burns.
Garlic-butter the second it's off. Brush each hot naan with the melted garlic butter, scatter cilantro and flaky salt, and stack under a towel to stay soft.

Steps — tap one to keep your place

1. Mix the enriched dough. Combine flour, yeast, sugar, salt, and baking powder. Add the yogurt, oil, and most of the water; mix to a soft dough, adding water as needed. Knead 6–8 min until smooth and supple — it's a softer, richer dough than bread dough.

2. Rise until doubled. Cover and rise 1–1½ hr until doubled and puffy.

3. Divide & rest. Punch down, cut into 6 pieces, ball them, cover, and rest 10–15 min so they roll out easily.

4. Shape teardrops. Roll or hand-stretch each into an oval about ¼–⅓″ thick — a little uneven is traditional and good. Dab one side lightly with water so it sticks to the pan (the classic tandoor trick) if you like.

5. Blister in a screaming skillet. Heat a cast-iron skillet very hot, dry. Lay a naan in; when big bubbles form (~1 min), it'll balloon — cover 30–60 sec to trap heat and puff it, then flip and cook the other side to charred spots. Adjust heat so it blisters before it burns.

6. Garlic-butter the second it's off. Brush each hot naan with the melted garlic butter, scatter cilantro and flaky salt, and stack under a towel to stay soft.