Garlic Naan Tandoor Bread

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

Add flour, salt, and yogurt to the yeast mixture. Mix well to form a shaggy dough. Knead on a lightly floured surface for 8-10 minutes until the dough is smooth and elastic. If using a stand mixer, knead with a dough hook for 6-8 minutes.

Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 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 an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick. Brush one side with a little water.

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Place the wet side of the naan onto the hot skillet. Cook for 1-2 minutes until bubbles form on the surface. Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear. Alternatively, you can finish cooking the top side under a broiler for a few seconds to get a tandoor-like char.

As each naan cooks, brush it generously with melted ghee or butter, then sprinkle with minced garlic and chopped cilantro. Serve immediately, hot and fresh, alongside your favorite Indian curries or dishes.