Garlic Naan

In a small bowl, dissolve the sugar in warm water. Sprinkle the active dry yeast over the water and let it sit for 10 minutes until foamy.

In a large mixing bowl, combine the all-purpose flour and salt. Mix well.

Add the yogurt and vegetable oil to the flour mixture, then pour in the yeast mixture.

Knead the dough by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.

After the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into a ball.

Preheat a skillet or griddle over medium-high heat.

Roll out each dough ball on a lightly floured surface into an oval or tear-drop shape about 5-6 mm thick. Sprinkle the minced garlic evenly over the dough and gently press it in.

Place the rolled dough onto the hot skillet. Cook for 1-2 minutes or until bubbles form and the bottom has golden brown spots.

Flip the naan and cook the other side for another 1-2 minutes until cooked through and browned.

Remove the naan from the skillet and immediately brush with melted butter and sprinkle with chopped fresh cilantro if using.

Serve warm alongside your favorite Indian dishes.