Adapted from Allrecipes, with help from Half Baked Harvest. Makes 8-12 naan breads.
A cast iron skillet with a lid is great for cooking these naan breads. And since handles on cast iron skillets can get very hot, a silicone handle holder is a great buy too.
8 tablespoons salted butter
2-4 cloves garlic, minced or grated
1 cup plus 2 tablespoons warm water
2 teaspoons white sugar
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup full-fat plain yogurt
4 cups all-purpose flour
1 teaspoon kosher salt
Heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
Combine water, sugar, and yeast in bowl of a stand mixer. Add yogurt, flour, salt, and 2 tablespoons of the garlic butter to the yeast mixture. Allow mixer to knead dough until dough pulls away from the sides of the bowl, adding more water or flour as needed. Continue kneading for 3-4 minutes. The dough will be a smooth ball.
Place dough in a large bowl. Cover and let rise until doubled in volume, about 1-2 hours.
Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 12 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
Using a rolling pin, roll each piece into an oval about 8 inches long and 1/8 to 1/4 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
Preheat a cast iron skillet until very, very hot, about 5 minutes. Brush both sides of the naan with melted butter. Drizzle the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Cover with a lid and cook for 1 minute or large bubbles form. Flip over, press gently, and cook uncovered for 1-2 minutes until bubbles on the bottom are charred, 1-2 minutes more.
Brush naan with more garlic butter before serving.