Homemade Naan

Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.

Whisk together the yogurt, olive oil, and warm water.

Add the liquid mixture to the dry ingredients.

And stir with a fork until the dough comes together.

Dust your hands with flour and knead into a soft, sticky ball.

Cover with plastic wrap.

Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise.

Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.

Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick.

Then, divide into six equal portions.

Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into a rectangle about 1/8-inch thick.

Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.

Flip the naan and cook a few minutes more.

Brush the cooked naan with melted butter, and repeat with remaining dough balls.

Sprinkle with parsley, if using, then serve warm.

In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.

In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.

Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).

Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.

Warm a large cast iron over medium-high heat until very hot.

Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches).

Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes.

Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots.

Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat after the first naan).