Ingredients

• 4 cups all-purpose flour
• 1 tbsp instant dry yeast
• 2 tsp kosher salt
• ½ tsp baking soda
• 1 tsp baking powder
• ¾ cup plain yogurt (or buttermilk)
• 1 cup warm water
• 4 tbsp melted butter
• 1 tbsp minced cilantro
• Tzatziki and hummus for serving

Directions

• In a stand mixer, combine flour, yeast, salt, baking soda, and baking powder. Mix on low until combined
• Add yogurt and warm water. Mix until you form a shaggy dough; switch to the hook attachment and knead for 4 minutes
• Transfer the dough to a floured surface, knead briefly into a ball, and cut it into 8 equal pieces. Let it rise covered for 1 hour
• Roll each piece into an oblong shape about ¼” thick and rest for another 10 minutes
• Preheat a cast-iron pan over medium-high heat. Cook each naan until bubbly on one side (30-60 seconds), flip, and cook until charred (30 seconds). Brush with melted butter mixed with cilantro

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