1/4 cup warm water

• 2 tablespoon honey

• 3/4 teaspoon active dry yeast

• 1 cup warm whole milk

• 1 cup full fat plain greek yogurt

• 4 cups all purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 12 tablespoons (1 1/2 sticks) salted butter, melted and divided in half

• 6 cloves garlic, grated

• 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and dill)

• Flakey sea salt for sprinkling

Directions:

1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble.

2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook or paddle attachment in your stand mixer, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.

3.  When ready to cook divide the dough into 10 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat until all dough has been used.

4. Heat a large cast iron skillet over medium-high heat, not too hot or it will burn the naan. Brush both sides of the naan with the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then swirl the oil to cover the bottom of the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 

5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.