Instructions

• 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.
• Generously flour a work surface. Dump out the dough and sprinkle it with flour, too. Knead to form a large ball, cut into 8 equal pieces, and form each into a ball.
• Oil parchment paper and place dough balls on top, roll to coat with oil, cover and let rise for 1 hour.
• Roll each dough ball flat to about ¼” thick and let it rest for 10 minutes.
• Preheat a cast iron pan for 5 minutes on medium-high heat.
• Add one naan to the pan, cover and cook until bubbles start to grow on top (about 30-60 seconds).
• Flip and cook on the other side until it loses its shiny, raw look and starts charring (about 30 seconds).
• Transfer cooked naan to a plate and cover with a towel to keep warm.
• Melt the butter and stir in cilantro. Brush over warm naan to seal moisture.