Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine 4 cups (480 g) flour, 1 teaspoon granulated sugar, 1 teaspoon salt, and 2 1/4 teaspoons active dry yeast; mix briefly to distribute.
• Add 1 1/2 cups (360 g) plain yogurt (room temperature), 1/4 cup (60 g) unsalted butter (melted), and 1–2 tablespoons lukewarm water. Mix on medium speed until the dough comes together, then continue kneading on medium speed until smooth and elastic, about 8–10 minutes. (If you do not have a stand mixer, knead by hand on a lightly floured surface about 10–12 minutes.)
• Transfer the dough to a lightly greased or clean bowl, shape into a smooth ball, cover with plastic wrap or a damp cloth, and place in a warm spot. Let the dough rise until doubled in size, about 1 1/2 hours.
• After the dough has risen, gently punch it down and divide it into 8 equal pieces. Roll each piece into a tight ball.
• Working one at a time on a lightly floured surface, roll each ball into an oval about 10 inches long and approximately 1/4 inch thick.
• Heat a large cast-iron skillet over medium-high heat until very hot (a few minutes). Keep the skillet dry and hot between each naan.
• Lightly brush both sides of one rolled naan with the 1/4 cup (60 g) salted butter (melted). Place the naan in the hot skillet, cover with a lid, and cook for 45–60 seconds until bubbles form and the bottom has browned in spots.
• Remove the lid, flip the naan, and cook the second side uncovered for about 1 minute, or until it is cooked through and has golden brown spots. Transfer the cooked naan to a plate and keep covered with a clean towel while you cook the remaining naans.
• Meanwhile, combine the minced garlic (2 cloves) and the 1/2 cup fresh mixed herbs (parsley, cilantro, chives) with any remaining melted salted butter; stir to make a finishing butter.
• As each naan finishes, brush it with the garlic-herb salted butter and serve warm.