Bawang Putih Naan

Instructions

1. In a small bowl, add the sugar, warm water, and yeast. Stir to combine. Let it sit until the mixture becomes foamy, about 10 minutes.
2. Transfer the flour to a flat surface and make a well in the center. Add the yeast mixture, yogurt, salt, and oil into the well. Knead until the dough becomes smooth and shiny, about 10 minutes. Cover with a damp cloth or paper towel and let it rise in a warm spot, such as beside the stovetop or in a warm oven. The dough should double in size in about 1 hour.
3. Divide the dough into 8 equal portions. Roll each portion into a 6 inch (15 cm) circle using a rolling pin. Sprinkle minced garlic on top, then gently press them into the surface so they stick.
4. Heat a cast iron skillet over high heat and lightly grease it to prevent sticking. Place the rolled dough onto the skillet with the garlic side facing up. When the naan puffs up and bubbles and you see some charred spots on the bottom, flip it over and cook the other side. Repeat with the remaining dough.
5. Brush the hot garlic naan with melted butter or ghee and garnish with cilantro if you like. Serve warm.