Garlic Naan

• total time: 1 hour 31 minutes

Ingredients

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Dough:

2 cups Arrowhead Mills All-Purpose Flour

1/2 cup warm water (110°F)

1 tsp instant yeast

2 tsp sugar

1 tsp kosher salt

1/2 tsp baking powder

1/3 cup plain Greek yogurt

2 tbsp neutral oil (we used sunflower oil), plus more as needed

Garlic Butter:

1/4 cup salted butter, melted

1 tbsp minced garlic

3 tbsp fresh parsley, chopped

Directions

Activate yeast: Combine warm water, yeast, and sugar. Let sit for 10 minutes.

Mix dry ingredients: In a bowl, whisk flour, salt, and baking powder.

Combine wet and dry: Add yogurt and oil to the yeast mixture, then mix into the flour until a shaggy dough forms. Knead until smooth, rest for 10 minutes, then knead for another 5 minutes. Coat with oil, cover, and proof for 1 hour until doubled.

Shape: Divide dough into 8 pieces, roll into balls, and let rest for 5 minutes. Roll each piece to 1/4 inch thick, brushing with oil between stacking.

Prepare garlic butter: Mix melted butter, garlic, and parsley.

Cook naan: Heat a cast iron pan over medium heat. Stretch dough, cook for 1-2 minutes on each side, brushing with garlic butter after flipping. Repeat for all pieces.

Serve warm and enjoy!