1 tbsp instant dry yeast
2 tsp kosher salt
½ tsp baking soda
1 tsp baking powder
¾ cup plain yogurt or buttermilk
1 cup warm water see note
4 tbsp butter melted
1 tbsp minced cilantro
Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don’t add more flour).
Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
The dough is still quite sticky at this point, but you can work with it.
Cover and let rise 1 hour.
Use a rolling pin to roll each dough ball flat to about ¼” thick, if not slightly thinner. Lightly flour the work surface and dough as needed. Lift the dough off the counter and use your hands to gently pull it into a thinner, slightly oblong shape. Let it rest 10 minutes.
Meanwhile, preheat a cast iron pan for 5 minutes on medium-high heat. You’ll know it’s hot enough when you sprinkle it with water and it beads and evaporates immediately.
Add one naan to the pan. Cover the pan and cook until bubbles start to grow on the top of the naan (about 30-60 seconds).
Flip and cook on the other side until the dough loses its shiny, raw look and starts charring in spots (about 30 seconds more). For more dramatic puffing up and charring (like authentic tandoori-style naan), see notes below for instructions on finishing the naan over a direct flame.
As naan breads are cooked, transfer them to a plate and cover with a towel to keep warm.