Instructions

• In a large bowl, whisk together 2 cups all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• In a separate bowl, whisk together ½ cup warm milk, ½ cup plain yogurt, and 1 teaspoon honey until smooth.
• Pour half of the milk-yogurt mixture into the dry ingredients and stir with a spoon until the dough begins to come together.
• Add the remaining milk-yogurt mixture gradually, stirring and then bringing the dough together with your hands until it forms a soft, slightly sticky ball.
• Lightly oil a clean bowl with canola or vegetable oil, place the dough inside, cover the bowl with plastic wrap or a clean kitchen towel, and let the dough rest in a warm place for 1½ to 2 hours (it may not rise much).
• After resting, turn the dough out onto a lightly floured surface, knead it a few times until smooth (add a little flour only if the dough is very sticky), and divide the dough into 8 equal portions. Shape each portion into a ball.
• Using a rolling pin, roll each ball into an oval about 1/8–1/4 inch thick on the floured surface.
• Heat a cast iron or heavy skillet over medium-high heat until hot. Brush the skillet lightly with canola or vegetable oil.
• Place one rolled naan on the hot skillet. Cook for about 2 minutes, until bubbles form and the bottom has brown spots. Flip and cook the second side for 1 to 2 minutes more. Repeat with the remaining dough, brushing the skillet with a little oil as needed between naans.
• While the last naan cooks, melt 4 tablespoons salted butter in a small saucepan over medium heat. Stir in 3 minced garlic cloves, then immediately remove the pan from the heat.
• As each naan comes off the skillet, brush it with the garlic butter and sprinkle with fresh chopped parsley. Serve warm.