Easy Naan Bread Recipe: Soft, Fluffy, and Perfectly Golden

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes frothy and bubbly.
Prepare the Dough:

In a large mixing bowl, combine the flour, salt, and baking powder. Create a well in the center and pour in the activated yeast mixture, olive oil, yogurt, and milk. Stir with a spoon or spatula until the dough begins to come together.
Knead the Dough:

Transfer the dough to a lightly floured surface and knead it for 5-7 minutes, until smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much. The dough should be soft but not overly sticky.
Let the Dough Rise:

Place the dough in a greased bowl and cover with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the Naan:

Once the dough has risen, punch it down and divide it into 6-8 equal portions, depending on the size of naan you prefer. Roll each portion into a ball, then flatten each ball into a round or oval shape about 1/4-inch thick. You can use your hands or a rolling pin to do this.
Cook the Naan:

Heat a large, non-stick skillet or cast-iron pan over medium-high heat. Once hot, add one of the naan rounds to the pan. Cook for 1-2 minutes until bubbles form on the top, then flip and cook the other side for another 1-2 minutes, or until golden brown. You can press down gently with a spatula to help it cook evenly. Repeat with the remaining naan.
Brush with Butter:

As soon as each naan comes off the pan, brush it with melted butter and sprinkle with optional toppings like minced garlic, chopped cilantro, or sesame seeds.
Serve:

Serve your fresh, warm naan alongside your favorite curry, dip, or simply enjoy on its own with a drizzle of olive oil.
Serving and Storage Tips: