This Indian flatbread is made with a soft dough enriched with yogurt and yeast, cooked in a skillet and brushed with garlic butter. It is ideal for scooping up curry and other spiced dishes.
Dissolve the yeast and sugar in warm water and let stand for 10 minutes. Add the flour, salt and yogurt, then knead until a soft dough forms.
Cover the dough and let it rise in a warm place for about one hour, until doubled in size.
Divide the dough into balls and roll each one into a teardrop shape. Cook in a very hot skillet until bubbles form and charred spots appear, then flip and cook the other side.
While the naan is hot, brush it with melted butter mixed with crushed garlic. Serve right away.
Important: The skillet should be very hot so the naan puffs quickly and develops charred spots; a lukewarm skillet can make the dough tough. Contains gluten and dairy. For the best flavor, serve as soon as it is cooked. Wrap leftovers in foil for storage.
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