Quick stovetop naan with garlic butter

• 250 g all-purpose flour
• 130 g plain whole milk yogurt
• 1 tsp baking powder
• 4 g granulated sugar
• ¾ tsp fine sea salt
• 40 g unsalted butter
• 3 garlic clovesfinely grated or minced
• ¼ bunch fresh cilantroroughly chopped
• 1 tsp avocado oilfor greasing hands if needed

1. 1

   In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the yogurt and stir with a fork until shaggy clumps form. Switch to your hands and knead the dough right in the bowl for about 1-2 minutes until it comes together into a smooth, slightly tacky ball. If it's too sticky, dust with a tiny bit of flour — but resist the urge to add too much. Cover the bowl with a clean towel and let it rest while you make the garlic butter.

   Tip: The dough should feel soft like Play-Doh. Yogurt fat content matters — whole milk yogurt gives the best texture. Greek yogurt works but the dough will be stiffer, so add a splash of water if needed.

2. 2

   Melt the butter in a small saucepan over low heat. Once melted, add the grated garlic and cook for about 30-45 seconds, stirring constantly, until fragrant but not browned. Take it off the heat immediately and set aside.

   Tip: Garlic burns fast in butter — keep the heat low and pull it the moment you smell that sweet garlic aroma. Residual heat will finish the job.

3. 3

   Divide the dough into 4 equal pieces (about 95g each). Lightly oil or flour your hands and roll each piece into a ball. On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape about 3mm thick — they don't need to be perfect. Rustic shapes are part of the charm.

   Tip: If the dough springs back while rolling, let it relax for 30 seconds and try again. Thinner naan will get crispier; thicker naan will be chewier and puffier. Aim for somewhere in between.

4. 4

   Heat the dry skillet over medium-high heat for about 2 minutes until it's properly hot — flick a drop of water on the surface and it should sizzle and evaporate almost instantly. Do not add oil to the skillet.

   Tip: A dry, screaming hot skillet is what gives naan its signature charred spots and puff. Cast iron works beautifully here, but any heavy skillet will do.

5. 5

   Place one naan on the hot dry skillet. Cook for about 1-2 minutes — you'll see bubbles forming on the surface and the underside should develop dark golden-brown spots. Flip and cook the other side for another 60-90 seconds until it puffs up in spots and gets charred patches. Transfer to a plate and immediately brush generously with the garlic butter. Repeat with the remaining naan, adjusting heat if they're charring too fast or too slow.

   Tip: Don't press down on the naan with a spatula — let the air pockets form naturally, that's what gives it that signature puff. Stack finished naan on top of each other to keep them warm and soft.

6. 6

   Scatter the chopped cilantro over the warm, buttery stack of naan. Tear, share, and enjoy while they're hot.

   Tip: Leftovers reheat well in a dry skillet for about 30 seconds per side, or wrap in foil and warm in a 180°C (350°F) oven for 5 minutes. They'll keep in an airtight container in the fridge for up to 2 days.

• mixing bowl (large)
• skillet (30cm (12-inch))
• rolling pin
• pastry brush
• small saucepan

Per serving

Nutritional values are estimates only.