- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 1/4 cup warm water (~110 degrees F)
- 4 to 4 1/2 cups unbleached all-purpose flour, plus more for dusting and shaping
- 2 teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons minced garlic
- 3 tablespoons milk
- 2 tablespoons sour cream
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 3/4 cup warm water (~110 degrees F)
- 3 tablespoons unsalted butter, melted
- 2 teaspoons minced garlic, for garnish
- 1 tablespoon minced parsley, for garnish
- In a small bowl, whisk together yeast, sugar and 1/4 cup water to dissolve yeast. Let stand 5 minutes.
- Meanwhile, in a large bowl or bowl of a stand mixer, whisk together flour, salt and baking powder. Add yeast mixture, garlic, milk, sour cream, egg, vegetable oil and 3/4 cup water and stir to combine. In stand mixer fixed with dough hook or by hand on a lightly floured surface, knead dough until smooth and elastic (about 5 minutes in stand mixer at medium speed, 10 minutes by hand). Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a dish towel and let rise until doubled, about 1 hour.
- Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a ball and place on a well-floured baking sheet. Cover with a damp towel and let rise until doubled, about 45 minutes.
- On a lightly floured surface, roll out each piece of dough into an oblong circle about 8 inches in length. Stack circles on top of each other on a plate, divided by parchment paper, and set aside.
- Heat a skillet (I used cast iron, but you can use whatever you have) over medium-high heat. Melt a little butter in the skillet. Lightly brush the top of a piece of naan with water, then place water-side down on skillet. Cook until bubbles form on top, about 1 minute. Brush top of naan with water and flip, cooking other side for another minute. Remove from skillet and place on a plate. Brush top with butter and sprinkle with minced garlic and parsley. Repeat with remaining pieces of dough, adding more butter to skillet as needed.
- Serve naan warm.
Yields: 8 pieces