1. Activate Yeast

In a small bowl, combine WARM WATER, YEAST, and SUGAR. Let it sit for 5–10 minutes until frothy. (Tip: If you’re using instant Yeast, feel free to skip this step.)

2. Mix Dry Ingredients

In a separate mixing bowl, whisk together ALL-PURPOSE FLOUR and SEA SALT until well combined.

3. Form Dough

Pour the YEAST mixture, PLAIN GREEK YOGURT, and OLIVE OIL into the flour. Mix together until a shaggy dough forms.

4. Knead

Transfer the dough to a floured surface. Knead for about 8–10 minutes until it’s smooth and elastic. The dough should feel similar to French bread dough—aim for that chewy texture!

5. First Rise

Place the dough in a lightly oiled bowl, cover with a clean dish towel, and let it rise for 45 minutes, or until doubled in size.

6. Portion Dough

Once risen, punch down the dough! Divide it into 8 equal pieces (approximately 74 grams each). Roll each piece into a ball and cover them to rest for 10 minutes.

7. Roll Out

On a floured surface, use a rolling pin to roll each ball into a thin oval or circle. Roll them out just before you’re ready to cook to maintain their elasticity.

8. Prepare Garlic Butter

In a small bowl, melt UNSALTED BUTTER with GRATED GARLIC in the microwave or gently over low heat. Optionally, stir in FRESH PARSLEY.

9. Cook Naan

Preheat a skillet over medium heat. Brush with AVOCADO OIL and cook each Naan for about 1 minute on the first side until bubbles form and the bottom turns golden brown. Flip and cook for another minute.

10. Finish with Garlic Butter

As soon as the Naan comes off the skillet, brush generously with GARLIC BUTTER.

11. Serve

Serve warm, garnished with extra parsley if desired. Perfect with your favorite curry, salad, or as a tasty snack!