Stovetop Garlic Naan

Once I mastered homemade naan, my life changed. Seriously. My husband and I love Indian food and we love fresh-baked (or griddled, I guess) naan, so being able to make this at home fresh is a real game changer. It's pretty easy, too, as far as bread goes!

Makes 8 naan. About 200 calories per naan.

In a medium-sized bowl, add:
2 1/4 tsp (or one packet) Yeast
1 tsp Sugar
1/2 cup Warm water (between 105 and 115 degrees F)

Let stand for five minutes until frothy (this is how you know your yeast is alive.) Then add:
2 1/4 cups AP Flour
1 tbs oil
1/2 tsp Salt
1/2 cup yogurt

Mix into a dough, then knead for 10 minutes, adding flour as needed (but resist the urge to.) You should wind up with a very soft, very smooth ball of dough.

Place the dough ball in a greased bowl, cover, and let it rise in a warm place for an hour.

Punch down the dough, knead briefly to pop the air bubbles and return the dough into a smooth ball. Divide the ball into 8 equal pieces, rolled into balls.

Preheat a cast iron skillet. You want it to be hot, but not too hot. You know your stove better than I do. You'll figure out what the best setting is after you've cooked a few naans. Faint wisps of smoke should rise from the pan, but it shouldn't be smoking-smoking. The skillet should also be seasoned, but not greasy.

Roll out each naan in a teardrop shape about 1/4 inch thick.

In a small bowl, melt:
2 cloves pulverized garlic
3 tbs butter
Salt to taste

Thoroughly dust all the excess flour off your raw-naan as you slap it onto your skillet. Cook for 1-2 minutes each side (for me, it's usually closer to 2 minutes on Side A and closer to 1 minute on Side B.) If your naans take much longer to cook than this, your pan is too cold. If your naans burn at all, your pan is too hot.

After each naan is cooked, brush with the melted garlic butter. You can also sprinkle with minced parsley, mint, or cilantro. Stack the naans and cover with a towel as you cook them, to keep them warm and moist.

To reheat leftover naans, I like popping them in the toaster oven at about 300 degrees for a couple minutes. Leftover naans will keep in a plastic bag on your counter for a few days, but if you want to store them any longer, keep them in the fridge.

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