Buttery Garlic Naan

In a small bowl, whisk together yeast, sugar and 1/4 cup water to dissolve yeast. Let stand 5 minutes.

Meanwhile, in a large bowl or bowl of a stand mixer, whisk together flour, salt and baking powder. Add yeast mixture, 2 teaspoons garlic, milk, sour cream, egg, vegetable oil and remaining 3/4 cup water and stir to combine. In a stand mixer fixed with dough hook or by hand on a lightly floured surface, knead dough until smooth and elastic (about 5 minutes in stand mixer at medium speed, 10 minutes by hand). Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a dish towel and let rise until doubled, about 1 hour.

Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a ball and place on a well-floured baking sheet. Cover with a damp towel and let rise until doubled, about 45 minutes.

On a lightly floured surface, roll out each piece of dough into an oblong circle about 8 inches in length. Stack circles on top of each other on a plate, divided by parchment paper, and set aside.

Heat a skillet (I used cast iron, but you can use whatever you have) over medium-high heat. Melt a little butter in the skillet. Lightly brush the top of a piece of naan with water, then place water-side down on skillet. Cook until bubbles form on top, about 1 minute. Brush top of naan with water and flip, cooking other side for another minute. Remove from skillet and place on a plate. Brush top with butter and sprinkle with remaining minced garlic and parsley. Repeat with remaining pieces of dough, adding more butter to skillet as needed.

Serve naan warm.

Recipe adapted from Bukhara Grill in Manhattan and Guilty Kitchen, via Use Real Butter.