Homemade Naan

In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.

In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.

Lightly oil or spray a clean bowl with nonstick cooking spray. Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size.

Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick.

Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick. Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go.

To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.