Step 1

Add warm water, yeast and sugar to the bowl of a stand mixer. Stir and set aside until frothy and foamy - about 10 minutes.

Step 2

In the meantime, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.

Step 3

Once the yeast mixture is foaming, add the yogurt, oil and dry ingredients to stand mixer bowl and mix using the dough attachment on low speed until dough forms - the dough will be sticky.

Step 4

Turn onto a floured surface and gently knead until a smooth ball forms, about 5 turns. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least one hour (I place mine near a sunny window).

Step 5

Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife and let individual balls rest for a few minutes.

Step 6

While dough balls are resting, melt butter in a small skillet and add minced garlic and chopped cilantro. Cook until garlic is fragrant, about one minute. Transfer cilantro butter to a small bowl and set aside.

Step 7

Once the dough has rested, begin heating a cast-iron pan over medium heat. Take a piece of dough and roll out into an oval or circle on a floured surface with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan, then place the wet-side down on the hot pan.

Step 8

Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark golden brown.

Step 9

Repeat until all naan is cooked. Brush warm naan with melted cilantro butter. Add a sprinkle of sea salt to each warm naan and garnish with additional cilantro if desired.

Step 10

Store leftovers in a plastic zipper bag in the fridge for up to two days. Reheat in the microwave or oven until warmed through.