Anders Bandt

• 3 garlic cloves
• 1/3 cup warm water
• 1 tsp white sugar
• 1 package dry active yeast (about 2.25 teaspoons)
• 1/4 cup butter
• 1/4 cup plain yogurt
• 2 cups bread flour, or more as needed or a little more than 300 grams
• 1 tsp kosher salt

• In a pan, heat some oil on high heat! Add some chopped garlic and make it yummy! Don’t burn it plz!
• Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
• Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
• Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
• Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 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.
• Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
• Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more
• (see Notes for alternative cooking method)
• Brush naan with more garlic butter before serving.

An alternative cooking method involves the oven. Oven at 475 F, line baking sheet with parchment paper. Place in oven for 5-7 minutes. Flip halfway through. Naan should be puffing up in the oven.

A cast-iron will give you a more authentic tandoori char. But oven is easy and I saw a good video where a guy did it.