Step 1

* Be sure to read all the tips on the blog post before proceeding!

Step 2

** When measuring the water and flour, it's best to use grams. Or go by touch. You want the dough to be a little sticky but not too much.

Step 3

Activate the yeast. In a large standing mixer (or you can make this by hand too), combine the yeast, sugar, and warm water. Stir with a spatula and wait for the mixture to get bubbly.

Step 4

Add the yogurt, olive oil, and salt, and stir again. Then attach dough hook, and start adding flour. Start with two cups of flour, and then mix. Continuing adding more flour, a little at a time, until you get the right consistency. The dough should start pulling away from the sides of the mixer, and it should be just slightly sticky.

Step 5

Remove the dough to a greased bowl, and shape it into a ball. Cover with a clean dish towel, and set it aside to double in size in a warm corner of your kitchen. This will take approximately one hour.

Step 6

Sprinkle some flour on a clean working surface, like a large cutting board or a baking mat. Place the dough on top of the flour, and slice it in approximately 10 wedges.

Step 7

Preheat a large cast iron skillet to medium-high heat on your stove top.

Step 8

Meanwhile, roll out one naan at a time, using a rolling pin (and plenty flour) to get a very thin, flat shape. (See blog pictures.) Carefully lift the naan to the hot (dry) grill pan. Cook on one side for a minute or two. You should see bubbles forming on this first side. Then flip and cook on the other side for 30 seconds to a minute, or until nice and golden brown.

Step 9

Remove grilled naan to a clean towel, and immediately brush some butter on top. Continue rolling out one naan at a time and grilling, until all naan breads are done and piled up high on the towel.

Step 10

Serve immediately (you won't be able to resist them!) or let cool, and store in a storage bag or airtight container.