Naan

AP Flour - 2 cups + for dusting

Yeast - 1 tsp.

Baking Powder - 1 tsp

Baking Soda - 1 tsp

Sugar - 2 tsp

Salt

Yogurt - 3 tbsp.

Oil - 2 tbsp.

Milk - 1/2 cup

Butter

In a food processor, add AP Flour followed by Yeast, Baking Powder, Baking Soda, Sugar, Salt, Yogurt, and Oil. Run the processor for 30 seconds, until the ingredients are just combined. Adding Milk and Water little by little, knead the mixture into a smooth, slightly sticky dough. Cover the dough with a damp cloth and let it rest for about 4 hours.

Have two bowls on your counter, one with extra AP Flour for dusting, and one with Water.

Divide the dough into 6 equal balls and lightly roll each ball in AP Flour to keep them from sticking to each other. Roll the dough into the desired shape. Repeat with the rest of the dough.

Warm a cast-iron skillet over high heat. Make sure you have a lid large enough to fit the skillet.

Dampen one side of the Naan with Water and gently place the moist side on the hot skillet. Cover the skillet with the lid. The dough will start to bubble. After about 1 minute, flip the Naan. It should be blistered and somewhat blackened; that's typical of traditional Naan. Cook the other side for about 30 seconds to 1 minute. Remove the Naan from the skillet and smear with Butter.

Repeat with the rest of the Naans.

Wrap the Naan in foil or place in an insulated container until ready to serve.

Variations:

Garnish the Naans with minced Garlic and Cilantro to make Garlic Naan.

Garnish the Naans with grated regular or Candied Ginger and Honey to make Honey Ginger Naan.

Garnish the Naans with minced Garlic, Cilantro, and crumbled Paneer to make Paneer Naan.