Naan

In a small bowl, combine the sugar, warm water, and yeast, and stir to dissolve.

Let the mixture sit until the yeast is activated and foamy, about 10 minutes.

Transfer the flour to a flat surface and make a well in the middle. Start with about 10.5 oz (300 g) flour and add more only if the dough feels too sticky.

Add the yeast mixture, yogurt, salt, and oil to the well.

Knead the dough by hand (or with a stand mixer) until the surface becomes smooth, shiny, and elastic, about 10 minutes.

Cover the dough with a damp cloth and let it rise in a warm place until doubled in size, about 1 hour.

Divide the risen dough into 8 equal portions.

Roll each portion into a 6-inch circle using a rolling pin.

Heat a cast-iron skillet over high heat and lightly grease with oil. A very hot skillet is what puffs up the bread for the iconic airy look.

Place a dough circle on the skillet. When it puffs up, bubbles, and brown blisters appear, flip it over and cook the other side. Repeat with the remaining dough.

Brush each warm naan with melted butter or ghee, sprinkle with fresh cilantro, and serve warm.