Garlic Basil Butter Yogurt Naan

Steps

1. In a large bowl, whisk the flour, yeast-instant, sugar and salt.
2. Add the yogurt, lukewarm water and olive oil and stir into a shaggy dough. This is about 37% hydration from the water alone (about 65% counting the yogurt's moisture) and 1.7% salt.
3. Knead on a lightly floured counter for 8 to 10 minutes until smooth and springy.
4. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
5. Meanwhile, make the basil butter: melt the butter in a small pan over low heat, add the garlic and cook 1 minute until fragrant, then take it off the heat and stir in the fresh basil and dried oregano. Set aside.
6. Divide the risen dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes, until the balls spring back slowly when poked.
7. Roll each ball into an oval about ¼ inch thick.
8. Heat a dry cast-iron skillet over medium-high heat until very hot.
9. Cook one naan at a time for 1 to 2 minutes until big bubbles puff and the underside is blistered brown, then flip and cook 1 minute more until spotted and cooked through.
10. Brush each hot naan with the basil butter, using about one-twelfth of it per flatbread so it is all used, and stack under a towel to stay soft.
11. Serve warm.