Pillowy and hot off the skillet, this naan puffs up with those signature charred bubbles you want from a proper flatbread. The dough comes together with yogurt and a touch of oil for a soft, tender chew, then gets a quick knead and a slow rise before it's rolled thin and blistered in a screaming-hot cast iron pan. Fresh garlic and cilantro finish each piece while it's still warm, so the aroma hits before you even tear into it. It's endlessly useful — tear it for scooping curries, stuffed vegetables, or lentils, or eat it warm on its own with nothing else needed. Because you're building the dough from scratch, you know exactly what's going into it, which makes this a smart pick if you're keeping an eye on how much salt ends up on your plate. Simple pantry staples and a hot skillet are really all it takes to get restaurant-style naan on your table.
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In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
Add the yogurt and neutral oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms.
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