Pillowy soft naan starts with a yeasty dough enriched with tangy yogurt, giving it that signature stretch and slight chew. Kneaded until smooth and left to rise into a puffy ball, the dough gets divided and rolled into teardrop shapes before hitting a screaming-hot skillet. That's where the magic happens: big bubbles form, the underside chars in spots, and each piece turns golden and blistered in just a couple of minutes. A brush of melted butter and garlic finishes each round, with fresh cilantro scattered on top for a fragrant, restaurant-style touch. No tandoor required — just a cast iron skillet and a little patience for the rise. This one's a natural fit for a vegetarian table, perfect for scooping up curries, dals, or just eating on its own, still warm.
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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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