Garlic Naan Tandoor Bread

In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

To the activated yeast mixture, add yogurt, oil or ghee, salt, and all-purpose flour. Mix well with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes until it becomes smooth and elastic.

Lightly oil a clean bowl. Place the naan dough in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Once risen, gently punch down the dough and divide it into 6-8 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll out each ball into an oval or teardrop shape, about 1/4 inch thick. Brush one side with a little water.

Sprinkle about 1/2 teaspoon of minced garlic and a pinch of chopped fresh cilantro evenly over the wet side of each rolled naan. Lightly press them into the dough with your fingers or a rolling pin to ensure they adhere.

Heat a cast-iron skillet or griddle over high heat until very hot. Place a naan, garlic-side up, onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface. Flip the naan and cook the other side for another 1-2 minutes, until golden brown spots appear and the naan is cooked through and slightly puffed. If using a tandoor, cook until charred and bubbly.

Remove the cooked naan from the skillet. Immediately brush generously with melted butter or ghee. Repeat with the remaining dough portions. Serve warm with your favorite Indian curries or dals.