Instructions

• In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of dried instant yeast, ½ teaspoon of table salt, and a pinch of sugar. Mix these dry ingredients well, ensuring that the yeast is evenly distributed.
• Gradually add ¾ cup of warm water and 3 tablespoons of oil to the dry mixture. Stir until a shaggy dough begins to form. If the dough seems too sticky, add more flour a tablespoon at a time until it comes together.
• Transfer the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic.
• Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
• While the dough is rising, melt ⅓ cup of salted butter in a small saucepan. Stir in 2 teaspoons of dried garlic flakes and 2 teaspoons of dried cilantro. Set aside to infuse the flavors.
• Once the dough has risen, punch it down to release any air. Divide the dough into 4 equal portions and roll each portion into a ball. Flatten each ball on a floured surface into an oval or round shape, about ¼ inch thick.
• Heat a cast iron skillet or tawa over medium-high heat. Once hot, place one piece of rolled dough onto the skillet. Cook for 2-3 minutes until bubbles start to form on the surface. Flip and cook for another 1-2 minutes, or until golden brown and slightly charred.
• Once cooked, remove the naan from the skillet and immediately brush it with the prepared garlic butter. Repeat this process for the remaining dough.