This pillowy naan starts with a yeasted dough that gets a slow, hour-long rise, giving it that classic airy, tender chew once it hits the pan. Yogurt worked into the dough keeps every piece soft and pliable, while a screaming-hot cast iron skillet does the real work, blistering the surface into big charred bubbles and deep golden spots in just a couple of minutes per side. Each round comes off the heat and gets brushed while still hot, then finished with a scatter of flaky sea salt and fresh cilantro for a little brightness against all that char. It's the kind of bread that's best eaten immediately, torn straight off the plate and dragged through whatever saucy dish it's serving alongside. Simple pantry staples and a hot skillet are really all it takes to get restaurant-style naan at home, and this version fits neatly into a vegetarian spread.
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Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the yogurt, milk, and oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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