Quick Indian-Style Naan Without Yeast

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• 2 cups all-purpose flour (or half whole wheat flour 9.25 oz)
  Ingredient note

  Source: 2 cups all-purpose flour (or half whole wheat flour 9.25 oz)
• 2 teaspoons baking powder
  Ingredient note

  Source: 2 teaspoons baking powder
• 1 teaspoon kosher salt
  Ingredient note

  Source: 1 teaspoon kosher salt
• ½ cup plain yogurt (plant-based yogurt for vegan naan)
  Ingredient note

  Source: ½ cup plain yogurt (plant-based yogurt for vegan naan)
• ½ cup water
  Ingredient note

  Source: ½ cup water
• 1 tablespoon oil
  Ingredient note

  Source: 1 tablespoon oil
• 1 tablespoon oil (for applying to your hands)
  Ingredient note

  Source: 1 tablespoon oil (for applying to your hands)
• 8 each garlic cloves (finely diced)
  Ingredient note

  Source: 8 garlic cloves (finely diced)
• ¼ cup finely chopped cilantro
  Ingredient note

  Source: ¼ cup finely chopped cilantro
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter

1. Add the flour, salt, and baking powder to a bowl and mix them well. Add yogurt, oil and water. Mix with a silicone spatula or a fork until the flour absorbs most of the moisture.
2. Place the dough on a clean countertop, apply oil to your palms, and knead it by hand to form a smooth dough ball. Let it rest for 10 minutes, covered with a kitchen towel.
3. Gently knead the dough one more time to smoothen it out and then divide it into 6 parts. Roll each part into a ball and keep covered with a kitchen towel as you get ready to roll them.
4. Heat a cast iron skillet over medium heat.
5. Lightly dust your rolling surface with dry flour and place one dough ball on it. Using a rolling pin, roll it out into an oval shape, roughly 6 to 7 inches long and 4 to 5 inches wide. Sprinkle a little chopped garlic and cilantro over the top, then gently press them into the dough with your fingers or the rolling pin so they stick.
6. Carefully lift and place the naan on the preheated pan, cilantro-garlic side up.
7. Cook on medium-high heat for 2 to 3 minutes until the naan becomes bubbly and the bottom starts to turn lightly golden brown. Flip it over and cook for an additional 2 to 3 minutes.
8. Brush the naan with butter or oil. Repeat the rolling and cooking steps with the remaining dough balls. If you prefer, you can roll out all the naan in advance and cook them one by one.