Crispy Garlic Naan

Combine water, sugar, and yeast in a bowl to create a mixture that will help the dough rise. Allow it to sit for 15 minutes, allowing the yeast to soften and form a creamy foam on its surface.

Next, heat butter in a pan over medium heat until it has melted and is sizzling. Add garlic to the pan immediately, stirring constantly to prevent burning.

In a separate bowl, whisk together bread flour, yogurt, salt, and 1 tablespoon of garlic butter that has been set aside. Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms. Continue kneading the dough by hand, adding more water or flour as necessary, until it pulls away from the sides of the bowl and forms a smooth ball. This process should take around 3 to 4 minutes.

Transfer the dough to a large bowl and drizzle it with a few tablespoons of garlic butter. Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, approximately 2 hours.

Now, punch down the dough and turn it out onto a clean surface. Shape it into a rough rectangle and cut it into 6 equal pieces. Roll each piece into a ball, lightly dusting it with flour as you go. Cover the dough with plastic wrap and let it proof for 15 to 20 minutes.

Preheat a cast iron skillet over medium heat until it is extremely hot, taking around 5 to 10 minutes.

While the skillet is heating up, roll each proofed dough ball into an oval shape. Sprinkle a small amount of cilantro on top and press it gently to adhere.

Working in batches, cook the naan in the hot skillet until large bubbles form on its surface, taking around 1 to 2 minutes. Flip the naan over and press gently, continuing to cook until the bubbles on the bottom are charred, taking an additional 2 to 3 minutes.

Finally, brush the naan with more garlic butter before serving.