Garlic Naan

Combine warm water, sugar, and active dry yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy and bubbly, signaling that the yeast is active and ready.

Sift the flour and salt into a large bowl. Add the foamy yeast mixture and yogurt, stirring until a shaggy dough forms.

On a lightly floured surface, knead the dough for 8 to 10 minutes until it is soft, elastic, and slightly tacky but not sticky.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until it doubles in size.

While the dough rises, melt the butter and stir in minced fresh garlic. Set aside to use for brushing the naan before and after cooking.

Punch down the risen dough and divide it into equal portions. Roll each piece into an oval or teardrop shape about 1/4 inch thick.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Place the rolled dough in the pan and cook for 1 to 2 minutes until surface bubbles form. Flip and cook until golden brown spots appear. Brush the cooked side immediately with garlic butter.

Repeat cooking for all dough pieces. Serve hot with an additional brush of garlic butter and optional garnish of chopped cilantro or parsley.