Foodess Naan

1. In a large mixing bowl combine the flour, instant dry yeast, kosher salt, baking soda, and baking powder; whisk to distribute evenly.

2. Add the plain yogurt, buttermilk, and warm water to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

3. Transfer the dough to a lightly floured surface and knead for 6‑8 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky; add a sprinkle of flour if necessary.

4. Shape the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 15‑20 minutes, or until roughly doubled in size.

5. While the dough is rising, melt the butter in a small saucepan over low heat; keep warm for brushing later.

6. Preheat a heavy‑bottomed skillet or cast‑iron griddle over medium‑high heat (about 400°F / 400°F). The surface should be hot enough that a few drops of water sizzle and evaporate immediately.

7. Once risen, punch down the dough and divide it into 4 equal portions. Roll each portion into a ball, then flatten with your hands and use a rolling pin to roll out into an oval about ¼‑inch thick.

8. Place one rolled naan onto the hot skillet. Cook for 1‑2 minutes, until bubbles form on the surface and the underside shows light brown spots.

9. Flip the naan and cook the other side for another 1‑2 minutes. If you like extra char, press the naan gently with a spatula to encourage direct contact with the pan.

10. Remove the naan from the skillet and immediately brush the top with the melted butter, then sprinkle with the minced cilantro.

11. Repeat steps 7‑10 for the remaining dough portions, keeping the cooked naan warm under a clean kitchen towel.

12. Serve the naan hot, brushed with any remaining butter, alongside your favorite Indian curries or dips.