The yogurt in the dough makes these naan dippers soft and flavorful. See those air pockets and char? Yes, they’re quite awesome, especially with your favorite curry or dip.
ACTIVATE THE YEAST. In a small bowl, dissolve the sugar in warm water. Add the active dry yeast to the warm water and stir until yeast is dissolved. Let it sit for 15 minutes or until the mixture begins to froth.
PREPARE THE WET INGREDIENTS. When the yeast is foamy, add the milk and yogurt. Stir until combined.
MAKE THE BREAD DOUGH. In a large mixing bowl, combine the flour, salt, baking powder, baking soda. Pour the wet ingredients into the flour mixture and mix using a wooden spatula. When the dough is about to come together, use your hands to finish the mixing. Stop kneading as soon as it comes together and you can form a ball. The dough should be soft and sticky.
PROOF THE DOUGH. Cover the dough with a plastic wrap or damp towel and let it sit in a warm place for about 1 hour or until it has increased in size.
DIVIDE AND SHAPE THE DOUGH. When the dough is ready, divide it into 24 balls. To do this, roll the dough into a log shape. Cut it in half then put the other half aside. Work on the first half first by rolling it again into a log shape, then divide it into 12 balls using a bench scraper or a pastry scraper. Do the same thing for the remaining half of the dough. Using a rolling pin, roll each piece of dough into a small and thin oval shape. Repeat this method with the rest of the dough.
GRIDDLE AND SERVE. Warm a cast iron skillet over medium-high heat. Brush both sides of naan with melted butter before placing it on the skillet and cooking it for about 45 seconds each side or until you see bubbles starting to form. Flip and cook for another 45 seconds. Adjust the heat if you notice that your naan is getting burnt spots. Place the naan dippers in a tea towel-lined dish. Best eaten when warm!