Garlic Naan with Coriander Butter

In a large bowl, whisk together the warm water, sugar, and active dry yeast; let it sit for 10 minutes until a foamy bloom develops.

Stir in the Greek yogurt, olive oil, salt, and 2 cups of the flour. Gradually add the remaining flour until a soft, slightly tacky dough forms.

Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.

Lightly grease a clean bowl, place the dough inside, and cover with a damp cloth. Allow it to rise in a warm spot for 60-90 minutes, or until doubled in volume.

While the dough rises, prepare the topping by melting the butter in a small saucepan over low heat. Stir in the minced garlic and chopped coriander, then remove from heat to let the flavors infuse.

Once the dough has risen, punch it down and divide it into 6 equal pieces. Roll each piece into an oval shape about 1/4 inch thick.

Heat a heavy-bottomed cast iron skillet over medium-high heat. Do not grease the pan.

Place one naan in the hot pan and cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred. Flip and cook for another 30-60 seconds.

Remove the hot naan from the skillet and immediately brush generously with the garlic coriander butter. Repeat with the remaining dough portions.

Stack the buttered naan and wrap them in a clean kitchen towel to keep them warm and soft until serving.