Easy Homemade Naan Bread with Garlic Butter

In a large mixing bowl, combine the plain flour, sugar, baking powder, salt, and optional nigella or cumin seeds. Whisk briefly so the leavening and seasoning are evenly distributed.

Add 1 tbsp melted butter and the natural yogurt. Mix with your hands or a sturdy spoon, then gradually add 180-200 ml water, a little at a time, until the mixture forms a soft dough. Stop adding water once the dough comes together and is slightly tacky but not wet.

Turn the dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean tea towel, and rest for at least 1 hour to relax the gluten and help the naan cook up softer.

For the garlic butter, stir the crushed garlic and chopped coriander into the remaining 1 tbsp melted butter. Set aside while you shape and cook the naan.

Divide the rested dough into 8 large, 10 medium, or 12 small pieces. Roll each piece into a ball and keep them covered so they do not dry out.