Preparation Steps

• In a large bowl, combine flour, sugar, yeast, and salt. Whisk to combine.
• Add yogurt and warm water to the dry ingredients. Mix until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• While the dough is rising, prepare the garlic topping: melt the butter in a small bowl. Stir in the minced garlic and chopped cilantro. Set aside.
• Once risen, punch down the dough and divide it into 4 equal portions. Shape each portion into a ball.
• On a lightly floured surface, roll out each dough ball into a thin oval shape, about 8-10 inches long.
• Heat a cast-iron skillet or griddle over medium-high heat. No oil is needed.
• Carefully place one naan onto the hot skillet. Cook for 1-2 minutes until bubbles start to form.
• Flip the naan and cook for another 1-2 minutes until golden brown spots appear.
• Brush the cooked side generously with the garlic-cilantro butter mixture. Flip and brush the other side.
• Remove from skillet and serve immediately. Repeat with remaining dough.