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.

Add flour, salt, plain yogurt, and 1 tablespoon of melted ghee or butter to the yeast mixture. Mix with a spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky.

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

While the dough rises, combine the remaining melted ghee or butter with minced garlic and set aside. Once the dough has risen, punch it down gently and divide it into 6-8 equal portions. Roll each portion into a smooth ball.

Preheat your tandoor, a cast-iron skillet, or a baking stone in the oven to its highest setting (broiler on). On a lightly floured surface, roll each dough ball into an oval or teardrop shape, about 6-8 inches long. If using a tandoor, press the naan onto the hot interior. For a skillet, cook one side until bubbles appear, then flip. For oven, place on hot stone and broil.

As each naan cooks, brush the cooked side with the garlic ghee mixture. If desired, sprinkle with kalonji seeds and fresh chopped cilantro. Serve the Garlic Naan immediately while it is warm and fluffy, alongside your favorite Indian curries or gravies.