Easy Homemade Naan & Kulcha Bread Recipe: Quick Flatbread Tutorial

In a large bowl, combine all-purpose flour, active dry yeast, sugar, and salt. Add warm water, plain yogurt, and 1 tablespoon of oil or ghee. Mix well and knead the dough for 5-7 minutes until it's smooth and elastic. Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

Once the dough has risen, gently punch it down to release air. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into an oval or round shape, about 6-8 inches in diameter and 1/4 inch thick. You can add minced garlic or chopped cilantro at this stage for flavored naan.

Heat a cast-iron skillet or non-stick tawa over medium-high heat. Brush a little oil or ghee on the pan. Place one rolled naan onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned. Flip and cook the other side for another 1-2 minutes until golden spots appear and the naan is cooked through and puffed. Remove from pan and brush with melted butter or ghee, optionally sprinkled with more cilantro or garlic. Repeat with remaining dough portions. Serve hot.