Instructions

• In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon instant dry yeast, 1 teaspoon salt, and 1/2 teaspoon anise seeds (optional).
• In a medium bowl, whisk 3/4 cup warm water, 1/4 cup plain yogurt, and 2 tablespoons olive oil until smooth.
• Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms. Lightly flour your hands and a clean work surface.
• Knead the dough about 5–7 minutes on the floured surface until it becomes smooth and elastic. Form into a ball.
• Place the dough ball in a lightly oiled bowl (or the same clean bowl), cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough, transfer to a lightly floured surface, shape into a rectangle, and cut into 8 equal pieces. Roll each piece with a rolling pin to about 1/4-inch thickness.
• Preheat a dry skillet over medium-high heat until very hot. Working one at a time, place a rolled piece of dough in the skillet. Cook about 30–45 seconds until bubbles form and the underside has brown spots, then flip and cook another 30–60 seconds until golden with some charred spots. Adjust heat as needed to avoid burning.
• Meanwhile, in a small bowl combine 1/4 cup melted unsalted butter, 1 teaspoon garlic powder, and a pinch of sea salt; stir to combine.
• As each naan comes off the skillet, brush it with the garlic butter and sprinkle with chopped parsley. Serve warm.