Pillowy and blistered in all the right places, this naan puffs up into big charred bubbles the second it hits a screaming-hot skillet. The dough comes together with a yeasty overnight-worthy rise, a light knead, and a quick roll into teardrop shapes that cook in just a couple of minutes per side. Fresh minced garlic and chopped cilantro scattered over the top add a fragrant, herby finish right off the pan. It's chewy at the edges, soft in the middle, and made entirely on the stovetop, so no oven or tandoor required. This one slots easily into a dairy free spread alongside curries, stews, or just a bowl of good olive oil for dipping.
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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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