- 1 cup warm water
- 2 Tbsp honey
- 1 (0.25 oz) package active dry yeast
- 3 1/2 cup white whole wheat flour
- 1/2 cup plain yogurt
- 2 tsp coarse salt
- 1/2 tsp baking powder
- 1 egg
- 1/4 cup butter
- 3 cloves garlic, minced
In a stand mixer bowl, stir together warm water and honey until the honey has dissolved. Add yeast and stir to combine. Allow to rest 5-10 minutes until yeast is foamy.
Turn the mixer on low speed. Gradually add flour, yogurt, salt, baking powder and egg. Increase speed to medium-low and continue mixing the dough for 2-3 minutes, or until the dough is smooth.
Remove dough from the mixing bowl and use your hands to shape it into a ball. Grease the mixing bowl with cooking spray, then place the dough back in the bowl and cover with a damp towel. Please in a warm location and allow to rise for 1 hour, until the dough has nearly doubled in size.
Meanwhile, heat the butter in a saucepan over medium heat until melted. Add garlic and cook 30-60 seconds. Remove from pan and set aside.
Once the dough is ready, transfer it to a floured work surface. Cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle until the dough is a little less than 1/2-inch thick. Brush dough lightly with the garlic-infused butter on both sides.
Heat a large cast iron skillet over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden. Transfer the naan to a separate plate and cover with a towel. Repeat until all pieces of naan are cooked.