Pillowy, blistered, and full of char, this stovetop naan comes together from a soft yeasted dough enriched with plain yogurt and a touch of neutral oil, giving it that classic pull-apart chew. The dough gets a proper rest to double in size before it's divided, rolled thin, and seared in a screaming-hot cast iron skillet until big bubbles form and the underside turns deeply golden with dark char spots. Straight off the skillet, each piece gets brushed with melted butter and finished with minced garlic and a scatter of fresh cilantro for a fragrant, restaurant-style flatbread. It's soft in the middle, crisp at the edges, and perfect for scooping up curries, dips, or grilled meats. This one is a great pick for an egg free kitchen, and it comes together with pantry staples and a hot skillet — no special equipment required. Serve it warm, straight off the pan, for the best texture.
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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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