Ingredients:

  • 250g All purpose flour
  • 245g Plain full fat Greek yogurt
  • 1.5 tsp Baking powder
  • 0.5 tsp Fine sea salt
  • 1 tbsp Extra virgin olive oil
  • 3 tbsp Salted butter (melted)
  • 3 cloves Garlic (minced)
  • 1 tbsp Fresh cilantro (chopped)
  • 1 pinch Red pepper flakes

Instructions:

  1. Whisk dry components. Combine 250g flour, 1.5 tsp baking powder, and 0.5 tsp salt in a large bowl. Note: This ensures the leavening is evenly distributed.
  2. Incorporate wet ingredients. Add 245g Greek yogurt and 1 tbsp olive oil to the center of the flour.
  3. Knead the dough. Mix with a spatula until a shaggy ball forms, then knead by hand for 3 minutes until the dough is smooth and slightly tacky.
  4. Rest the dough. Cover the bowl with a damp cloth and let it sit for 15 minutes. Note: This relaxes the gluten so the bread doesn't shrink back when rolled.
  5. Prepare garlic butter. Mix 3 tbsp melted butter with 3 cloves minced garlic, 1 tbsp cilantro, and a pinch of red pepper flakes.
  6. Divide and conquer. Cut the dough into 6 equal pieces and roll each into a ball.
  7. Roll it thin. On a lightly floured surface, roll each ball into an oval roughly 0.5 cm thick.
  8. Preheat the skillet. Set your cast iron over medium high heat until a drop of water dances and evaporates instantly.
  9. Sear the first side. Place the dough in the dry skillet and cook for 1 minute until large bubbles form on the surface and the bottom is charred.
  10. Flip and glaze. Flip the naan and cook for 30-60 seconds while immediately brushing the top with the garlic butter mixture.