Garlic Butter Naan. (aka, what you should make in your quarantine kitchen this weekend!)

Soft, garlicky naan brushed with melted butter and parsley—easy to make at home in under two hours.

Prep Time15

Cook Time15

Total Time2

Servings: 8 pieces

In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk together the warm milk, plain yogurt, and honey.
Add about half of the milk mixture to the dry ingredients and stir until the dough begins to come together; then add the remaining milk gradually, mixing and bringing the dough together with your hands to form a soft dough.
Transfer the dough to an oiled bowl, cover, and let rest in a warm place for 1.5 to 2 hours; it may not rise much but should relax.
Turn the rested dough onto a floured surface and knead a few times; divide into 8 equal pieces and roll each into a ball, then roll each ball into an oval about 1/8–1/4 inch thick.
Heat a cast iron skillet over medium-high heat and brush lightly with canola or vegetable oil.
Place one naan in the hot skillet and cook until bubbles form and the bottom has golden spots, about 2 minutes; flip and cook the other side 1–2 minutes more. Repeat with remaining dough.
While the naans cook, melt the butter in a small saucepan over medium heat, stir in the minced garlic, then remove from heat.
Brush each cooked naan with the garlic butter and sprinkle with chopped fresh parsley before serving.