Preparation Steps

• In a large bowl, whisk together the flour, yeast, sugar, and salt.
• In a separate bowl, combine the yogurt, warm water, and 2 tablespoons of vegetable oil. Whisk until smooth.
• Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a little more warm water.
• Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size.
• Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a ball.
• On a lightly floured surface, roll or stretch each dough ball into an oval or teardrop shape, about 0.25 inches thick.
• Heat a cast-iron skillet, griddle, or non-stick pan over medium-high heat. No oil is needed in the pan.
• Place one naan onto the hot skillet. Cook for about 1-2 minutes per side, or until golden brown spots appear and the naan puffs up.
• Remove the naan from the skillet and immediately brush with melted butter. Sprinkle with fresh cilantro, if desired.
• Repeat with the remaining dough portions. Serve warm.