Garlic Naan

Ingredients

• 0.5 cup warm water, or more as needed
• 1 teaspoon white sugar
• 1 (.25 ounce) package active dry yeast
• 0.25 cup butter
• 2 cloves garlic, minced
• 2 cups bread flour, or more as needed
• 0.25 cup plain yogurt
• 1 teaspoon kosher salt
• 0.25 cup chopped cilantro

Steps

1. Mix the water, sugar and yeast in a bowl. Leave for about 15 minutes, until the yeast softens and produces a creamy foam.
2. Melt the butter in a pan over medium heat until it sizzles. Quickly stir in the garlic, then take off the heat.
3. Add the bread flour, yogurt, salt and 1 tablespoon garlic butter to the yeast mixture. Stir with a wooden spoon to form a shaggy dough. Knead by hand until the dough comes away from the bowl sides, adding more water or flour as needed. Turn onto the counter and knead for 3 to 4 minutes more, until it forms a smooth ball.
4. Put the dough in a large bowl and drizzle a few spoons of garlic butter over it. Cover and leave to rise for about 2 hours, until doubled in volume.
5. Punch down the dough and turn it onto the counter. Form a rough rectangle and divide into 6 pieces. Roll each into a ball and dust lightly with flour. Cover with plastic wrap and let proof for 15 to 20 minutes, until slightly puffy.
6. Heat a cast iron skillet over medium heat for 5 to 10 minutes, until very hot.
7. While the skillet heats, roll each piece of proofed dough into an oval 1/8-inch-thick. Scatter some cilantro over the top and press lightly so it sticks.
8. Cook the naan in batches in the hot skillet for 1 to 2 minutes, until large bubbles appear. Flip and press gently, then cook for 2 to 3 minutes more, until the bubbles underneath are charred.
9. Before serving, brush the naan with more garlic butter.