Naan: Tandoori Flatbread

In a medium bowl, whisk together flour, baking powder, salt, and sugar; set aside.

In the bowl of a stand mixer, whisk together milk, yogurt, oil, and egg. Add flour mixture to milk mixture and mix into a dough. With a dough hook, knead dough into a smooth ball, about 3 minutes. Remove dough onto a floured surface and clean out bowl. Lightly spray the inside of the bowl with cooking spray and place the dough ball back inside. Cover with a towel; let rest for 30 minutes.

Place a baking stone on the middle oven rack and heat oven to 500°F.

Divide dough into 12 pieces; cover with towel or plastic wrap. Working with 1 dough piece at a time, stretch it over a medium inverted bowl into a 6″–8″ circle. Peel dough off bowl; lay on preheated baking stones. Bake until puffed on top, 2–3 minutes. Brush naan with garlic butter (see below) and sprinkle with parsley, if desired.

For the garlic butter, take the butter and place in a microwave safe bowl. Add the fresh minced garlic. Microwave together just until butter is completely melted. Use to brush onto hot, fresh naan, if desired.