Classic Butter Naan

Instructions

1. 1

   In a small bowl, dissolve 7g of active dry yeast and 1 teaspoon of sugar in 1/4 cup of warm water. Let it sit for about 10 minutes until it becomes frothy.

2. 2

   In a large mixing bowl, combine 500g of all-purpose flour and 1 teaspoon of salt. Add the yeast mixture, 2 tablespoons of vegetable oil, and enough warm water to form a soft dough.

3. 3

   Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.

4. 4

   Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to

5. 5

   5 hours, or until it doubles in size.

6. 6

   Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.

7. 7

   Preheat a skillet or tawa over medium-high heat.

8. 8

   Roll out each ball into an oval or round shape, about 1/4 inch thick.

9. 9

   Place the rolled dough on the hot skillet and cook for about 1-2 minutes, until bubbles start to form on the surface.

10. 10

    Flip the naan and cook the other side for another 1-2 minutes, until golden brown spots appear.

11. 11

    Remove from the skillet and brush with melted butter.

12. 12

    Sprinkle with chopped coriander and serve warm.