Soft, pillowy homemade naan brushed with garlic butter and herbs—an easy, flavorful flatbread that pairs beautifully with curries or dips.

3 cups (375 g) all-purpose flour

1 package (0.25 oz) active dry or instant yeast

1 tsp sugar

1 cup (240 ml) warm water (110 °F)

1 tsp salt

4 Tbsp plain yogurt

2 Tbsp oil or ghee

3 Tbsp minced garlic

2 Tbsp melted butter

2 Tbsp chopped cilantro or parsley

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In a small bowl, combine yeast, sugar, and warm water. Let stand for 10 minutes until frothy.
In a large bowl, mix flour, salt, yogurt, and oil. Add the yeast mixture and knead for 10 minutes until dough is smooth and elastic.
Cover and let the dough rise for 1 hour, or until doubled in size.
Divide dough into 8 equal balls. On a lightly floured surface, roll each ball into an 8-inch oval.
Heat a greased skillet over medium-high heat. Cook each naan for about 1 minute per side, until golden brown with bubbles.
Mix garlic with melted butter. As each naan finishes cooking, brush it with garlic butter.
Sprinkle with chopped cilantro or parsley and a pinch of salt before serving.