Instructions

• In a small bowl, stir together 1 teaspoon sugar, 1/2 cup warm water, and 1/4 oz (10 g) active dry yeast. Let sit until foamy, about 10 minutes.
• Transfer 2 1/4 cups all-purpose flour to a clean work surface and make a well in the center.
• Add the yeast mixture, 1/2 cup plain yogurt, and 1 tablespoon oil into the well. Mix together until a shaggy dough forms, then knead by hand on the work surface until the dough is smooth and slightly shiny, about 8–10 minutes. (If the dough is very sticky, dust your hands or the surface lightly with flour.)
• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch it down gently and divide it into 8 equal portions. Shape each portion into a ball and roll each ball into an 8-inch circle with a rolling pin.
• In a small bowl, combine 4 tablespoons salted butter (melted) with 4 cloves garlic (finely minced) and stir to combine; set aside.
• Heat a skillet (cast iron preferred) over medium-high heat until hot. Lightly grease the skillet surface with some oil.
• Cook the naan one at a time: place a rolled dough circle in the hot, oiled skillet. Cook until bubbles form and the bottom has brown spots, about 1–2 minutes. Flip and cook the other side until it has brown spots, about 1–2 minutes more. Remove the cooked naan from the skillet.
• Immediately brush the hot naan generously with the garlic butter mixture, then sprinkle with shredded cheddar cheese. Repeat with the remaining naans, dividing the 1 cup cheddar evenly.
• If you prefer the cheese more melted, return each buttered, cheesed naan to the hot skillet for 20–30 seconds, or cover the skillet briefly, until the cheese softens. Garnish each naan with 2 tablespoons chopped cilantro (divided) and serve immediately.