Garlic Naan Tandoor Bread

In a small 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 and ready.

In a large mixing bowl, combine the all-purpose flour, salt, and baking powder. Add the activated yeast mixture, yogurt, and 1 tablespoon of the minced garlic to the dry ingredients. Mix with a spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 7-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a tiny bit more flour. Form the dough into a ball, lightly grease the bowl, place the dough back, cover with a damp cloth, 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 8 equal portions. Roll each portion into an oval or teardrop shape, about 6-8 inches long and 1/8 inch thick. Ensure not to roll them too thin.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place one rolled naan onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface. Flip the naan and cook for another 1-2 minutes until golden brown spots appear. For a tandoor-like effect, you can briefly hold the naan with tongs over an open flame on your gas stove after cooking on the skillet.

Once cooked, transfer the hot naan to a plate. Brush generously with melted butter or ghee, then sprinkle with the remaining minced garlic and fresh chopped cilantro. Repeat with the remaining dough portions. Serve hot and fresh with your favorite Indian curries.