Soft, pillowy, and blistered in all the right places, this naan comes together from a simple yeasted dough that rises into a tender, pull-apart texture. Rolled thin and cooked in a screaming-hot cast iron skillet, each piece puffs up with big bubbles and gets those signature charred, golden spots in just a couple of minutes per side. A brush of garlic powder adds a savory finishing touch, and a scatter of fresh cilantro brings a bright, herby lift right before serving. It's the kind of bread that's meant to be torn into and used for scooping up curries, stews, or dips. This one's a great fit for a dairy free table, delivering all the char and chew you want from good naan without any fuss.
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In a large mixing bowl, combine the yeast, sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
Add the yogurt and 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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