Cinnamon-Turmeric Garlic Butter Naan

Steps

1. Preparation order: mince the garlic and chop the cilantro first; they go into the finishing butter at the end.
2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt, cinnamon and turmeric.
3. Add the lukewarm water, the yogurt and the canola oil, and stir into a shaggy dough. The dough is about 60% hydration counting the water alone (closer to 75% with the yogurt's moisture) and 2% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes until smooth, soft and slightly tacky.
5. Cover the bowl and let the dough rise at about 75°F (24°C) for 1 to 1.5 hours, until doubled in size.
6. Divide the dough into 12 equal pieces, roll each into a ball, cover and rest 15 minutes, until the balls spring back slowly when poked.
7. Meanwhile, melt the butter in a small pan over low heat, stir in the garlic for 1 minute until fragrant, then take it off the heat and stir in the cilantro.
8. Heat a dry cast-iron skillet over medium-high heat for 5 minutes. Roll one ball into an oval about 1/4 inch thick.
9. Lay the dough in the hot skillet and cook 1 to 2 minutes until big bubbles rise and the underside has dark blisters, then flip and cook 1 minute more until spotted and cooked through.
10. Brush the hot naan with about one-twelfth of the garlic-cilantro butter, then wrap it in a towel to stay soft. Repeat rolling, cooking and brushing with the remaining dough and butter until both are used up.
11. Serve warm.