Simple Griddle Naan Bread

In a mixing bowl, combine the warm water (40 C / 105 F), granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the surface becomes foamy and aromatic.

Add the all-purpose flour, plain yogurt, melted ghee, and fine sea salt to the activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface. Knead vigorously for about 5 minutes until the dough becomes smooth, elastic, and slightly tacky but not overly sticky.

Place the kneaded dough in a lightly oiled bowl, turning it once to coat the top. Cover with a damp kitchen towel or plastic wrap, and let it rest in a warm place for 1 hour, or until doubled in size.

Gently punch down the proofed dough to release trapped gas. Divide it evenly into 6 pieces, approximately 85g each, and roll each piece into a smooth ball.

Using a rolling pin, roll each dough ball into a teardrop or oval shape, about 5mm (1/4 inch) thick. Keep the unrolled and rolled pieces covered with a towel to prevent a dry skin from forming.

Preheat a dry cast iron skillet or heavy-bottomed griddle over medium-high heat until it begins to lightly smoke.

Carefully drape one rolled dough piece onto the hot skillet. Cook for 1 to 2 minutes until large bubbles form on the top surface and the underside develops deep, dark brown charred spots.

Use kitchen tongs to flip the naan. Cook the other side for an additional 1 minute until lightly blistered and opaque. Transfer the cooked bread to a clean kitchen towel and wrap immediately to trap the steam and keep it pliable. Repeat with the remaining dough.

If desired, immediately brush the warm naans with melted ghee, and sprinkle evenly with minced garlic and finely chopped fresh cilantro before serving.