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1
In a small bowl, whisk together yeast, sugar and 1/4 cup water to dissolve yeast. Let stand 5 minutes.
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2
Meanwhile, in a large bowl or bowl of a stand mixer, whisk together flour, salt and baking powder. Add yeast mixture, 2 teaspoons garlic, milk, sour cream, egg, vegetable oil and remaining 3/4 cup water and stir to combine. In a stand mixer fixed with dough hook or by hand on a lightly floured surface, knead dough until smooth and elastic (about 5 minutes in stand mixer at medium speed, 10 minutes by hand). Shape dough into a ball and place in a lightly greased bowl. Cover with plastic wrap or a dish towel and let rise until doubled, about 1 hour.
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3
Punch down risen dough and divide dough into 8 equal pieces. Shape each piece into a ball and place on a well-floured baking sheet. Cover with a damp towel and let rise until doubled, about 45 minutes.
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4
On a lightly floured surface, roll out each piece of dough into an oblong circle about 8 inches in length. Stack circles on top of each other on a plate, divided by parchment paper, and set aside.
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5
Heat a skillet (I used cast iron, but you can use whatever you have) over medium-high heat. Melt a little butter in the skillet. Lightly brush the top of a piece of naan with water, then place water-side down on skillet. Cook until bubbles form on top, about 1 minute. Brush top of naan with water and flip, cooking other side for another minute. Remove from skillet and place on a plate. Brush top with butter and sprinkle with remaining minced garlic and parsley. Repeat with remaining pieces of dough, adding more butter to skillet as needed.
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6
Serve naan warm.
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7
Recipe adapted from Bukhara Grill in Manhattan and Guilty Kitchen, via Use Real Butter.
