Homemade Naan

Homemade naan is a soft, pillowy flatbread with a slightly charred and chewy texture. This version includes yogurt and olive oil, adding richness and depth to the flavor. It’s perfect for accompanying curries or enjoying on its own. Description Homemade naan is a soft and pillowy flatbread that originates from India and is often served with curries and other Indian dishes. It's typically cooked in a hot skillet, giving it a slightly charred and chewy texture. This recipe includes yogurt and olive oil, adding a subtle richness and flavor. Ingredients - 2 cups all-purpose flour (spooned into measuring cup and leveled off with a knife, plus more for rolling) - 1 tablespoon sugar - 1 teaspoon rapid-rise yeast (instant dry yeast) - 1 teaspoon salt - 1 teaspoon anise seeds (optional) - 3 tablespoons plain yogurt - 2 tablespoons extra virgin olive oil - ½ cup warm water (about 100°F) - 2 tablespoons melted salted butter (for brushing on finished naans) - 1 tablespoon fresh Italian parsley (chopped, optional, for serving) Instructions 1. In a large bowl, combine the flour, sugar, yeast, salt, and anise seeds (if using). Whisk to combine. 2. In a small bowl, whisk together the yogurt, olive oil, and warm water. Add the liquid mixture to the dry ingredients and stir with a fork until the dough comes together. 3. Dust your hands with flour and knead the dough into a soft, sticky ball. Cover with plastic wrap and let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours.