Tandoori Naan

Ingredients

• All-purpose flour (3 cups)
• Active dry yeast (1 teaspoon)
• Sugar (1 teaspoon)
• Warm water (1 cup (about 110°f/43°c))
• Salt (1 teaspoon)
• Baking powder (1 teaspoon)
• Yogurt (1/2 cup (plain, unsweetened))
• Butter (4 tablespoons, melted)
• Garlic (3 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 that the yeast is activated.
2. In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Mix well to ensure all dry ingredients are evenly distributed.
3. Make a well in the center of the dry ingredients and pour in the yeast mixture and yogurt. Mix until a sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
5. Place the kneaded dough in a greased bowl, cover 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 500°F (260°C) or the highest temperature your oven can reach. If using a pizza stone, place it in the oven to heat up.
7. Once the dough has risen, punch it down and divide it into 6 equal portions. Shape each portion into a ball.
8. Roll out each ball into an oval shape, about 1/4 inch thick. Try to keep the edges slightly thicker for a better texture.
9. Brush each naan with melted butter and sprinkle generously with minced garlic and chopped cilantro.
10. Carefully place the naan on a baking sheet or directly onto the preheated pizza stone. Bake for 5-7 minutes until puffed and golden brown.
11. Remove from the oven and immediately brush with additional melted butter before serving warm.