Naan Bread

Instructions

1. Activate the yeast
   In a small bowl, combine the warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until frothy. If the mixture doesn't foam, your yeast may be dead and you should start again with fresh yeast.
2. Mix the dry ingredients
   In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until well combined. Make a well in the center of the flour mixture.
3. Form the dough
   Pour the activated yeast mixture, yogurt, and oil into the well in the flour. Mix everything together with a wooden spoon until it forms a shaggy dough. Then, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
4. First rise
   Lightly oil a clean bowl, place the dough inside, and turn once to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
5. Shape the naan
   Once risen, punch down the dough to release air bubbles. Divide the dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape, about ¼-inch thick. Cover the shaped dough with a damp cloth to prevent drying out.
6. Prepare the pan
   Heat a large, heavy-bottomed skillet or cast-iron pan over high heat until very hot. You can also use a non-stick pan if that's what you have available.
7. Cook the naan
   Place one piece of shaped dough onto the hot dry skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom develops golden-brown spots. Flip and cook the other side for another 1-2 minutes. If using a gas stove, you can place the first cooked side directly on the flame using tongs for a few seconds to char it slightly.
8. Finish and serve
   Remove the naan from the pan and brush immediately with melted butter or ghee. If desired, mix minced garlic with the butter or sprinkle with chopped cilantro. Keep the cooked naan covered with a cloth to stay warm while you cook the remaining pieces. Serve warm alongside your favorite curry or dal.