- 1/ 4 cup warm water
- 1 tablespoon honey
- 3/ 4 teaspoon dry yeast
- 3/ 4 cup whole milk, warmed to 115ºf
- 1 cup full fat plain yogurt
- 4 cups all purpose flour
- 1/ 4 teaspoon salt
- 1 1/ 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (4-ounce) stick unsalted butter, melted and divided in half
- 4 cloves garlic, finely minced
- 1/ 4 cup parsley, chopped
- 1/ 4 cup cilantro
- olive oil, for cooking
Using a bowl for a stand mixer, combine the water, honey and dry yeast. Let it sit for few minutes for the yeast to bloom in the liquid. You'll see it foam and bubble slightly.
Once bloomed, add the milk, yogurt, flour, baking powder, baking soda and salt. Using a dough hook attachment, on low-medium speed, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be pretty sticky. Transfer dough to a floured surface and lightly knead the dough into a ball using your hands. Transfer the dough into a lightly-greased bowl and cover with plastic wrap. Let it sit in a warm place for about 1 hour, or until the dough has doubled in size. You can also stick the dough in the refrigerator overnight if you are not planning to use it right away. Just make sure to take the dough out about 30 minutes before and allow the dough to come to room temperature before you use it.
On a floured surface, transfer the dough out of the bowl and divide into 8 equal balls. Using a rolling pin roll each dough ball into a large oval shape, about 1/4-inch thick. Repeat this step with the remaining dough and set aside until ready to cook.
Heat a large cast iron skillet over medium-high heat, the pan should be smoking hot. Drizzle some olive oil onto the skillet, then carefully use a paper towel to spread the oil around the surface of the skillet. Place the naan dough on the hot skillet, immediately cover the skillet with a lid and cook for about 45 seconds. Bubbles will form on the surface of the naan dough. Flip and cook uncovered for another 1-2 minutes. Feel free to lower the heat a little if you feel that the naan may burn. Repeat this step with the rest of the dough. Keep the cooked naan wrapped in a clean kitchen towel while you cook the rest of the dough.
To make the herby brown butter, melt the remaining half of the butter and add the garlic. Heat the butter over low heat until the butter becomes light brown, 2-3 minutes. Take off heat and add the chopped herbs. Drizzle over warm naan and enjoy!