Garlic Naan

In a large bowl, whisk flour, salt, yeast, and baking powder together. Add yogurt, warm water, and oil. Mix until a rough dough forms, then knead by hand for 8 minutes until smooth and soft. The yogurt makes this dough notably more supple than plain water doughs. Aim for a consistency slightly softer than earlobe. Cover and rest for 1 hour until doubled.

Divide the dough into 6 equal balls (about 80 g each). On a lightly floured surface, roll each ball into a teardrop or oval shape about 20 cm long and 3 mm thick. Some lumpy irregularity is desirable — real tandoor naans are never perfectly uniform. If the dough springs back when rolling, let it rest 5 minutes then try again.

Heat a cast-iron skillet over high heat until it begins to smoke — at least 5 minutes of preheating. Place a naan directly on the dry pan. Cook 1–2 minutes until large bubbles form and the bottom has dark char spots. Flip and cook 30–60 seconds on the second side. While still hot, brush immediately with melted butter in which you have cooked the minced garlic until fragrant (30 seconds over medium). Scatter chopped coriander. Stack finished naans under a clean towel to keep soft.