Garlic Naan

Knead the Dough: In a large mixing bowl, combine the flour and 1 tsp salt. Make a well in the center and pour in the yeast mixture, yogurt, and 1 tbsp of oil. Mix and gradually add up to 1/2 cup more warm water to form a sticky dough. Knead for 5-8 minutes until smooth and elastic.

First Proof: Form the dough into a ball, lightly oil the surface, cover with a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

Portion and Roll: Punch down the dough and divide it into 6 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll out a ball into a tear-drop or oval shape, about 1/4 inch thick. Sprinkle minced garlic and chopped cilantro on top, then gently run the rolling pin over it to press the aromatics into the dough.

Cook the Naan: Heat a cast-iron skillet or tawa over medium-high heat until smoking hot. Lightly brush the plain side (without garlic) of the naan with water and slap the wet side down onto the hot pan. Cover with a lid for 30-40 seconds until large bubbles form on the surface.

Char and Finish: Remove the lid. Use tongs to lift the skillet, flipping it upside down directly over the open gas flame to char the top of the naan for 20-30 seconds until blistered. (If using an electric stove, simply flip the naan with a spatula). Remove from heat and brush generously with melted butter immediately. Serve warm.