No-Yeast Naan Bread from the Pan
·Mix the dry ingredients
In a bowl, combine the flour with baking powder, salt and sugar. Whisk everything together briefly so the ingredients are well combined.
Add the yogurt and oil
Add a tablespoon of oil and plain yogurt to the dry mix (it's important that the yogurt is at room temperature). Stir together.
Knead a soft dough
Slowly pour in the lukewarm water bit by bit, kneading the dough continuously. Add just enough water to form a soft, pliable dough that doesn't stick to your fingers.
Let the dough rest
Shape the dough into a ball, brush it lightly with oil and place it in a clean bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest in a warm spot for 2 to 3 hours.
Divide the dough into portions
Turn the rested dough out onto a floured surface, top-side down. Oil your fingers and divide the dough into smaller, equally sized pieces. Shape them into balls (pinch the seams together and give each one a little shake), then let them rest under a towel for 10 minutes.
Make the fragrant butter topping
Meanwhile, prepare the finishing "glaze." Melt the butter in a small bowl and mix it with chopped coriander, crushed garlic, a pinch of salt and sesame seeds.
Roll out the flatbreads
Heat a cast-iron pan over medium heat (dry, without oil). Roll out the dough balls on a floured surface into thin flatbreads.
Fry the naan in the pan
Lightly brush one side of the flatbread with plain water. Place it wet-side down onto the hot pan. The dough will stick immediately and bubbles will soon start to form.
Flip and brush with butter
Once the flatbread releases from the pan on its own (after about 1–2 minutes), flip it over. Immediately brush the hot side generously with the prepared garlic butter. Cook briefly on the other side, then serve right away.