2teaspoons(7grams)instant dry yeastor active dry yeast
2½cups(375grams)all-purpose flour+ more for kneading
1tablespoon(14grams)olive oil
1teaspoon(6grams)salt
For brushing on top
3tablespoons(42grams)olive oilor melted butter
2clovesgarlic
1handfulcilantroor flat-leaf parsley
MAKE THE DOUGH
To a bowl, add warmwater, sugar, and dryyeast. Whisk and set aside for 5 minutes to activate the yeast. Tip: the yeast should foam lightly.
To a large bowl, add flour, salt, oliveoil, and the water-yeast mixture.
Stir with a spatula until you get a sticky dough ball.
Transfer dough ball to a well-floured surface and knead for 5 minutes.Add more flour if the dough is too sticky. The dough should be soft and smooth.
LET THE DOUGH PROOF
Transfer the dough ball to a large oiled bowl and brush top with oil. Cover with damp towel and let it proof in a warm place for 1 to 1.5 hours, or until it doubles in volume.Tip: we recommend putting it in a slightly warm oven that you turned on for 1 minute, then off.
Transfer dough on lightly floured surface and fold on itself 4 times. Cut it to 4 to 8 pieces, depending on how large you want your naan to be. Shape it into balls.
Flatten dough balls on a lightly floured surface. You can use your hands or a rolling pin.
Optional step or extra fluffy naan: arrange naan on baking sheets lined with parchment paper, cover with a kitchen cloth, and let proof for 30 minutes.
In the meantime prep the garlic-herb mixture by combining mincedgarlic, choppedcilantro, a pinchofsalt, and olive oil or melted butter in a small bowl.
COOK THE NAAN BREAD
Nonstick skillet:warm up skillet on medium-high heat, brush naan with oil or water, and place it on the hot skillet. Cook about 2 minutes on each side.Brush it with garlic-herb mixture right after you flip it, while still in the pan.
Cast iron skillet:warm up a well-seasoned cast iron skillet on medium-high heat. Brush naan with oil and transfer it to the hot skillet.Cook for about 2 minutes on each side. Brush it with garlic-herb mixture right after you flip it, while still in the pan.
Pizza stone:put the pizza stone on the middle rack in the oven. Preheat oven for at least 30 minutes at 450°F or 230°C so that the stone gets fully hot.Arrange naan on a lightly floured pizza peel, brush it with water or oil, and transfer it to the hot pizza stone.
Cook it for about 5 minutes. Brush with garlic-herb mixture while still hot.
Baking sheet in the oven:preheat the oven to 450°F or 230°C. Transfer the naan bread to a baking sheet lined with parchment paper, brush it with oil or water, and cook for 7 minutes.