Naan Bread Recipe

In a large bowl, whisk together flour, yeast, sugar, and salt until evenly distributed.

In a separate bowl, whisk yogurt with warm water until smooth.

Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough, divide into 6–8 equal portions, and roll each portion into a ball.

Roll each ball into a teardrop or round shape about 1/4 inch thick.

Heat a heavy skillet or cast-iron pan over medium-high heat. Cook naan one at a time, about 1–2 minutes per side, until bubbles form and brown spots appear.

Brush cooked naan with a little vegetable oil to keep them soft and tender.

Make parsley oil

In a blender, combine parsley leaves, garlic, lemon juice, and salt. With the motor running, slowly drizzle in olive oil until smooth.

Taste and adjust salt; if desired, strain for a smoother oil.

Transfer parsley oil to a small serving bottle or pitcher.

Just before serving, drizzle parsley oil over the warm naan or serve on the side.