Naan Fluffy Pan (Print Version)

# Ingredients:

01 - Flour for rolling out the dough.
02 - A spoonful of baking powder.
03 - A teaspoon of dry yeast.
04 - A little salt.
05 - 100 grams of plain yogurt, not cold.
06 - About 80 ml warm milk.
07 - 40 grams of melted butter or any neutral oil.
08 - Melted butter to coat once cooked.
09 - A handful of fresh herbs like parsley, for topping.
10 - 260 grams of all-purpose flour, type 405.

# Instructions:

01 - Slather on some melted butter and throw over fresh herbs to give it that final kick.
02 - Give each side about 40 seconds in a really hot pan. Push down gently when flipping the second time.
03 - With your palms, stretch out each ball into a circle. Roll them gently with a pin if you need to.
04 - Brush those dough balls with a touch of oil, cover with a towel, and let them chill for another 15 minutes.
05 - Sprinkle some flour down and split your dough into four equal balls.
06 - Cover your dough and walk away for at least half an hour.
07 - Slowly mix in yogurt, butter, and milk until you get a nice smooth dough. If it’s tough to handle, grease your hands slightly.
08 - Toss flour, baking powder, yeast, and salt together in one big bowl.

# Notes:

01 - How long the dough takes to rise depends a lot on your kitchen's warmth.
02 - For best results, let everything come to room temperature before starting.
03 - Don’t get the butter too hot or it could mess with your yeast.

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