Naan Bread

Preparation

In a medium bowl, add the flour, salt, sugar, and instant yeast.

Whisk to combine. Add yogurt and water to the bowl of a stand mixer fitted with a dough hook attachment and mix on low speed to combine. Add the dry ingredients to the mixer bowl and mix on low speed for 6 minutes.

Stop the mixer and let the dough rest for 6 minutes before mixing for another 4 minutes on high speed.

Turn out the dough onto a work surface and rub with the olive oil. Shape into a ball and place into a large bowl greased with a little more olive oil.

Cover with a damp towel and let proof in a warm spot until significantly increased in size and very puffy, about 1 hour.

Dump the dough out onto a work surface and divide into 8 equal portions with a bench scraper or a serrated knife. Shape each portion into a ball and place on a floured sheet tray. Cover with a damp towel and let proof until doubled in size, about 45 minutes.

Meanwhile, preheat a cast iron pan, grill pan, or gas grill to medium high heat and melt butter in a saucepan over low heat. Spray your pan or grill with nonstick cooking spray.

Dust a work surface generously with flour and roll each dough ball out to about 1/4" thick. Cook each naan on one side until bubbles form and the underside is golden brown and charred in places. Flip the bread and let cook until nicely charred in places and cooked through. Brush each side with the melted butter, remove from the pan and serve.