• Mix the milk and yogurt together and warm it slightly. I use the microwave, but a saucepan works too. It should just be lukewarm. Pour the liquid into the mixing bowl of the stand mixer, and add salt, sugar, yeast, cardamom, and turmeric. Mix it together, and then add about half of the flour.
  3 dl milk, 0.5 dl plain yogurt, 1 tsp salt, 1/2 tsp dry yeast, 1 tsp sugar, 1 pinch cardamom, 1 pinch ground turmeric, 500 g all purpose flour
• Run the dough with the dough hook, and gradually add more flour. Continue until you have a smooth dough that gathers and releases from the sides of the bowl. It should still be slightly sticky when you touch it. Knead the dough for 5 minutes using the stand mixer.
• Place the dough in a greased bowl and let it rise at room temperature for 1-1.5 hours.
• Pour the dough onto a floured surface and divide it into 12 equal portions. Roll them into balls and let them rise under a cloth for an additional 30 minutes.
• After 30 minutes, roll the dough portions into round breads, about 12-15 cm in diameter and slightly elongated.

Cooking on a griddle

• Brush the griddle with a small amount of oil and heat it to medium-high heat.
• Cook one bread at a time, first 1-2 minutes on one side, then flip it and cook for 1-2 minutes on the other side. The bread should develop some dark spots, but it shouldn't burn.
• Remove the finished bread from the griddle and brush it with melted butter immediately. Optionally, sprinkle with fresh coriander. Cook the next bread, and when it's done, place it on top of the first one. Continue stacking the finished naan, and cover with a cloth to keep them soft and warm.
  4 tbsp butter, Fresh coriander

Baking in the oven

• While the dough is rising, preheat the oven to 250-275 degrees Celsius (480-530 degrees Fahrenheit). Place a pizza stone on the bottom rack of the oven or simply use a baking sheet.
• Bake one bread at a time on the pizza stone. Before placing the bread in the oven, spray it with a little water. Quickly close the oven and bake your naan for 2-3 minutes until they puff up slightly and develop characteristic dark areas. Flip the bread and bake for another approximately 2 minutes until the bread is fully baked.
• Remove the bread from the oven and brush it immediately with melted butter and sprinkle with fresh coriander. Bake the next bread now, and when it's done, place it on top of the first one. Continue stacking the finished naan, and cover with a cloth to keep them soft and warm.
  4 tbsp butter, Fresh coriander

Baking in a pizza oven

• When your pizza oven is hot and you're ready to bake the first naan, spray it with a little water and place it in the hot pizza oven. Keep a close eye on the bread; depending on the temperature, it shouldn't take more than 1-3 minutes. Turn the bread in the oven to ensure even baking.
• When the bread puffs up slightly and develops small dark blisters, take it out and immediately brush it with melted butter and sprinkle with fresh coriander. Stack the finished bread on top of each other and cover with a cloth until serving.
  4 tbsp butter, Fresh coriander