Naan

Soft, chewy skillet naan brushed with melted butter. Serve warm with curries, soups, or anything saucy.

Ingredients

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, salt, and anise seeds, if using.
2. In a medium bowl, whisk together the yogurt, olive oil, and warm water.
3. Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. Add more flour a little at a time if the dough is too wet to handle. Stop kneading as soon as the dough comes together.
4. Lightly oil or spray a clean bowl large enough for the dough to double. Transfer the dough to the bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until about doubled, 1 to 1 ½ hours.
5. Fill a small bowl with about ½ cup flour. Dust a work surface with flour, turn the dough out, and sprinkle more flour over the top and on your hands.
6. Shape the dough into a long rectangle, cut it into 6 equal portions, and dust with more flour as needed so the dough does not stick. Roll each portion in the bowl of flour.
7. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot.
8. Roll one dough ball into an oval about ⅛ inch thick, roughly 9 x 4 inches. Pick it up and flip it between your hands to release excess flour, then gently lay it in the dry skillet.
9. Cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip and cook 1 to 2 minutes more, until the bottom is lightly browned and blistered in spots.
10. Remove the naan from the skillet, brush with melted butter, and place in a tea towel-lined dish to keep warm. Repeat with the remaining dough, lowering the heat if necessary after the first naan.
11. Sprinkle with parsley, if using, and serve warm.

Bon Appétit!