Directions

1. 1

   In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Whisk together to distribute the yeast and salt evenly throughout the flour.

2. 2

   Add the yogurt (or whole milk) to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Add water in small amounts if needed to bring everything together.

3. 3

   Turn the dough onto a lightly floured work surface and knead for 8 to 10 minutes until smooth and slightly elastic. The dough should be soft but not sticky.

4. 4

   Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise at room temperature for 3 to 4 hours, or until doubled in size.

5. 5

   Once risen, turn the dough out onto a floured surface and divide into 12 equal portions. Shape each portion into a smooth ball.

6. 6

   Cover the dough balls with a damp towel and let them rest for 30 minutes at room temperature.

7. 7

   Heat your grill or grill pan to medium-high heat (about 450°F).

8. 8

   Working with one dough ball at a time, flatten and stretch it into a roughly 6-inch oval or round shape about 1/4 inch thick. You can use your hands, a rolling pin, or even stretch it in the air.

9. 9

   Place the flattened naan directly on the hot grill. Cook for 2 to 3 minutes until the bottom is lightly charred and bubbles form on the surface.

10. 10

    Flip the naan and cook the other side for 1 to 2 minutes until golden brown with light char marks.

11. 11

    Transfer the cooked naan to a plate and brush generously with melted butter. Repeat with the remaining dough balls.

12. 12

    Serve the grilled naan warm, alone or alongside your favorite curries.