Garlic-Butter Naan Recipe

In a small bowl, combine the 1/2 cup ice water, 1/3 cup nonfat Greek yogurt, 1/4 cup canola oil, and 1 large egg yolk.

In the workbowl of a food processor, pulse the 2 1/4 cups flour, 1 1/4 teaspoons sugar, and 1/2 teaspoon rapid-rise yeast to combine. With the motor running, slowly pour the liquid ingredients into the flour mixture and process until everything is just combined.

Scrape the dough out onto a lightly floured work surface. Knead it just until smooth, about 1 minute, then form it into a ball.

Place the dough ball in a large, lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for 16 to 24 hours.

Heat the remaining oil in a large nonstick skillet over medium heat until it begins to shimmer. Wipe out the oil with paper towels, then place the rolled dough into the skillet, sprayed side down. Lightly spray the top side with water.

Cover the skillet and cook for 2 to 4 minutes, until the underside is spotty brown. If any large bubbles form, poke them with a fork. Flip the naan, cover, and cook for another 2 to 3 minutes until browned on the second side. Flip it one more time, brush with the garlic butter, then transfer to a plate and cover loosely with foil to keep warm while you roll and cook the remaining naan.