Naan Recipe (Soft and Easy)

In a large mixing bowl combine the water, yogurt, cooled melted butter or oil and instant yeast, mix well. Add the sugar, bread flour, and salt, then mix until a shaggy dough forms.

Knead the dough by hand until it comes together about 8 to 10 minutes. If using a stand mixer, knead on medium-low speed for 6 to 8 minutes. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1½ hours, or until doubled in size.

If you're kneading by hand, do one or two stretch and folds during the rise. This helps strengthen the gluten and creates a stretchier, more elastic dough.

After 1½ hours, Punch down the dough and divide it into 6 roughly equal pieces.Shape each piece into a ball, cover, and let it rest for 15 to 20 minutes.

Lightly flour your work surface, then roll each dough ball into a round or oval about ¼ inch thick using a rolling pin.

Heat a skillet over medium high heat until very very hot then place one naan onto the skillet. Make sure it lies flat and that the entire surface is touching the pan.

Cook for 1 to 2 minutes, or until large bubbles form and the bottom develops golden brown spots with a few charred patches.

Flip the naan and cook for another 30 to 60 seconds, until the second side is lightly charred and cooked through.

Remove from pan then brush the hot naan with melted butter or even better, garlic butter.

Garnish with chopped parsley or cilantro and serve warm.