Garlic Butter Naan

Make the dough: Combine instant yeast and sugar in the warm milk and let sit for 5 minutes until frothy. In a large bowl, mix flour and salt. Add the yeast mixture, yogurt, egg, and oil. Mix until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and slightly tacky. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours until doubled in size.

About 1 hr 10 min

Tip: Yogurt and egg give naan its characteristic chewiness and slight tang. Do not substitute with water-only dough.

Shape and cook: Make garlic butter by melting butter and mixing with minced garlic and half the chopped coriander. Set aside. Punch down risen dough and divide into 8 balls. On a floured surface, roll each ball into an oval or teardrop shape, about 20–25cm long and 5mm thick. Heat a cast-iron skillet or heavy pan over maximum heat until very hot. Place one naan in the dry, hot pan. Bubbles will appear within 30 seconds. Cook for 1–2 minutes until the bottom has dark spots. Flip and cook 1 minute more. Alternatively, after first side is cooked, flip it and hold directly over a gas flame for 10–15 seconds for authentic char.

About 15 min

Tip: The pan must be as hot as possible. A lukewarm pan gives pale, dry naan without the signature char and steam-puff.

Apply garlic butter: Immediately as each naan comes off the heat, brush generously with garlic butter and scatter chopped coriander over the top. The garlic butter should sizzle against the hot naan. Stack cooked naans in a cloth-lined basket to keep warm. Serve hot.

About 5 min

Tip: Brush the garlic butter while the naan is scorching hot from the pan — this is when it absorbs the butter most efficiently.