For Naan:

1. In a medium bowl, combine 1/2 cup warm water, that’s heated to 100 degrees. Whisk in 1 tsp. white sugar and sprinkle on 2 tsp. active dry yeast, and let that sit for 10 minutes, or until foamy.

 2. In a large bowl, whisk together 2 1/4 cups flour, and 1/2 tsp. salt 

 3. Create a well in the flour mixture, and pour the yeast mixture in, along with 1/2 cup of whole milk yogurt, and 1 Tbsp. ghee. Mix until a shaggy dough forms.

 4. With clean hands, start kneading the dough, Once kneaded, transfer it to the same bowl, and let it rise for 1 hour.

5. Once risen, roll it out into a thick circle, and cut out 8 slices. Shape each of the slices into a ball, and roll it out into a think circle.

 6. On a greased cast-iron skillet, cook it for 1 minute to each side. Then brush with garlic butter and enjoy!

For Garlic Butter:

1. In a small saucepan, add in 2 Tbsp. ghee, and 1 Tbsp. of garlic. Once the ghee is melted, add in the cilanto, and immediately, remove from heat.