Garlic & Coriander Naan

In a large bowl, dissolve the sugar in the warm water, then stir in the yeast. Let it sit for about 10 minutes, until frothy.

Add the flour, salt, and baking powder to the yeast mixture and mix well.

Stir in the yogurt and melted butter, then knead the dough on a lightly floured surface until smooth and elastic, about 6-8 minutes.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until doubled in size.

Punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball.

Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat.

On a lightly floured surface, roll out each dough ball into a thin oval or round shape.

Mix the minced garlic with the chopped coriander.

Brush one side of the dough with water and place it wet side down onto the hot skillet. Immediately sprinkle a portion of the garlic and coriander mixture onto the top of the naan.

Cook for 1-2 minutes, until bubbles form on the surface and the bottom is golden brown.

Flip the naan and cook for another 1-2 minutes on the other side until golden brown.

Remove from the skillet and brush with melted butter. Repeat with the remaining dough balls.

Serve warm.