Garlic Naan Bread

Combine warm water, sugar, and active dry yeast in a bowl. Stir gently and let it sit for 5 to 10 minutes until the mixture is frothy, showing the yeast is alive and ready.

In a large mixing bowl, combine all-purpose flour, salt, and Greek yogurt. Pour in the activated yeast mixture and mix until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic to develop gluten.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and rest in a warm place for 1 to 1.5 hours until doubled in size, creating an airy texture.

Punch down risen dough gently. Divide into equal-sized balls. Roll each ball on a floured surface into an oval or teardrop shape about 1/4 inch thick.

Brush rolled dough generously with melted butter or ghee. Sprinkle minced garlic and chopped cilantro on top. Heat a heavy skillet or cast-iron pan over medium-high heat. Cook naan for 2-3 minutes until bubbles form, then flip and cook the other side until golden brown spots appear.

Brush hot naan with more melted butter or ghee immediately after cooking, locking in moisture and enhancing flavor.