Cilantro Naan, Indian Flatbread

In the food processor bowl, mix 500 g of flour, 1 tbsp of baker's yeast, 1 pinch of baking powder, 1 tsp of salt and 1 tsp of sugar.

Add 4 tbsp of vegetable oil, 125 g of plain yogurt and between 180 and 200 ml of lukewarm water in small amounts while kneading.

Knead the dough for 12 to 15 minutes until it is very smooth.

Cover with a kitchen towel and let rest for about 1 hour 30 minutes, until the dough doubles in volume, depending on the room temperature.

Divide the dough into 10 to 12 balls and place them on a floured work surface. Let rest for at least 5 minutes.

Roll out each ball into an oval shape on a floured work surface.

Lightly oil the surface of the naans with cooking oil and sprinkle with chopped fresh cilantro.

Flip each naan over and roll it out a little more.

Cook in a preheated frying pan or crêpe pan, with the side without cilantro against the hot surface.

Immediately cover with a lid so that the naan puffs up a little and stays soft. Flip to lightly brown the second side.

Remove the naans and place them on a clean cloth or a rack to cool without them sweating.