Homemade naan is one of those kitchen wins that feels far more impressive than the effort it actually takes. This dough comes together with warm water, a touch of sugar, and yeast bubbling into a foamy base, then gets richness and tang from plain yogurt before an easy knead brings it all together into a smooth, pillowy dough. After a good hour to rise, each piece rolls out into a teardrop shape and hits a screaming-hot cast iron skillet, puffing up with big bubbles and deep char spots in just a couple of minutes per side. Straight off the skillet, a brush of melted butter and a scatter of minced garlic and fresh cilantro turn each piece into something warm, fragrant, and impossible to stop eating. Torn and dipped into curries, dals, or just eaten on its own, this is a reliably satisfying bread to add to a vegetarian table. It's simple enough for a weeknight yet special enough to serve when you want something a little more memorable.
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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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