Garlic Yogurt Skillet Naan with Cilantro

Steps

1. Mince the garlic and divide it in half: one half for the dough, the other half for the topping butter.
2. In a large bowl, whisk the flour, instant yeast, sugar and salt.
3. Add the lukewarm water, yogurt, olive oil and the first half of the garlic; stir into a shaggy dough. This is about 65% hydration counting the yogurt's water, with 1.7% salt.
4. Knead on a lightly floured counter for 8 to 10 minutes until smooth and slightly tacky.
5. Cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size.
6. Divide the dough into 12 equal pieces, round them, cover and rest 15 minutes.
7. Meanwhile, melt the butter in a small pan over low heat, add the remaining half of the garlic, cook 1 minute until fragrant, then stir in the cilantro and set aside.
8. Heat a cast-iron skillet over medium-high heat. Roll one dough ball into an oval about ¼ inch (6 mm) thick.
9. Cook the flatbread 1 to 2 minutes until big bubbles form and the underside is browned in spots, flip and cook 1 to 2 minutes more until puffed and cooked through.
10. Brush the hot naan with the cilantro garlic butter and wrap in a towel to keep soft; repeat with the remaining dough balls and butter, and serve warm.