Indian Tandoori Naan

Ingredients

• Active dry yeast (2 teaspoons)
• Granulated sugar (1 teaspoon)
• Warm water (1 cup (110°f/43°c))
• All-purpose flour (3 cups)
• Baking powder (1 teaspoon)
• Salt (1 teaspoon)
• Plain yogurt (1/2 cup)
• Melted butter (4 tablespoons, divided)
• Garlic (4 cloves, minced)
• Fresh cilantro (1/4 cup, chopped)

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
2. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to ensure even distribution of the dry ingredients.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture along with the yogurt. Mix thoroughly until a shaggy dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
5. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
6. Preheat the oven to its highest temperature (around 500°F or 260°C) and place a baking sheet or pizza stone inside to heat up.
7. Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into an oval or round shape, about 1/4 inch thick.
8. Mix 2 tablespoons of melted butter with the minced garlic and brush the tops of the rolled naan with this mixture.
9. Carefully place the rolled naan on the preheated baking sheet or pizza stone and bake for 5-7 minutes until puffed and lightly golden.
10. Remove the naan from the oven and brush with the remaining melted butter. Sprinkle with chopped cilantro for a fresh finish.
11. Serve hot and enjoy with your favorite Indian curries, dips, or as a delicious wrap for fillings.