Naan by Meera Sodha

1. Form the Dough

In a large mixing bowl, whisk together the all-purpose flour, canola oil, whole-milk yogurt, active dried yeast, sugar, kosher salt, and baking powder. Make a well in the center and pour in the warm whole milk, gradually drawing the dry ingredients into the milk to form a sticky dough.

2. Knead and Let Rise

Transfer the sticky dough onto a well-floured surface and knead for about 5 minutes until it becomes smooth and pliable. Lightly coat the dough with an additional teaspoon of oil, place it in a clean bowl, and cover with a dish towel. Allow the dough to rise in a warm place for 60 to 90 minutes, or until it doubles in size.

3. Shape and Cook the Naan

After the dough has doubled in size, punch it down and divide it into 12 equal portions. Roll each piece into a ball and then flatten into an oval shape, about 5 by 8 inches. Cook each naan in a large sauté pan over high heat for 30 to 40 seconds per side, until bubbles form and the bottom turns a light golden brown.