Soft and chewy leavened flatbread topped with minced garlic and fresh cilantro.
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In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the yeast mixture, yogurt, and olive oil.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
Punch down the risen dough and divide it into 6 to 8 equal-sized balls.
Roll each ball into an oval shape about 1/4 inch thick using a rolling pin.
Heat a cast-iron skillet over medium-high heat. Place one dough oval in the dry skillet and cook for 1-2 minutes until bubbles form and the bottom is charred.
Flip the naan and cook the other side for another 1-2 minutes. Repeat for all dough pieces.
Mix the melted butter with minced garlic and chopped cilantro. Brush the hot naan generously with the garlic butter mixture before serving.
