Blistered, chewy naan brushed with garlic butter straight off a screaming-hot skillet.
12 steps, about 40 minutes start to finish.
Combine warm water, instant yeast, and sugar in a bowl or stand mixer. Let sit briefly.
Add plain yogurt to the yeast mixture.
Gradually add flour and mix until dough comes together. The dough should not stick to the sides of the bowl.
Coat dough in oil, place in a bowl, cover, and let rise for 1 hour (or refrigerate to slow the rise if needed).
Divide the risen dough into quarters (approximately 8-inch rounds).
Roll each piece into a round shape on a floured surface.
Heat a cast iron skillet over high heat until very hot (around 500°F).
Add a small amount of olive oil to the pan.
Place one naan in the hot skillet. Cook for 2-3 minutes until bubbles form on top and the bottom is charred.
Flip and cook for another 2-3 minutes.
Remove and immediately brush the top with melted butter and chopped garlic.
Repeat with remaining dough.
“Get the cast iron screaming hot, around 500, before the dough goes in, that high heat is what gives you the bubbles and char. Brush with the garlic butter the second it comes off the pan so it soaks in while hot.”
