Step 1

To a small bowl, add the 2 tablespoons of warm water and 1 teaspoon sugar. Sprinkle the active dry yeast on top. Cover and let it sit for 5 to 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.

Step 2

To a large mixing bowl, add the all purpose flour, plain yoghurt, warm water, olive oil, salt, and the proofed yeast. Using a stand mixer fitted with the hook attachment, mix until a dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for a 1 minute.

Step 3

Transfer the dough to an oiled bowl and cover with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

Step 4

While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt, and cilantro. Mix and set aside.

Step 5

After the dough has proofed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).

Step 6

Take a flat plate and oil it. You can also oil your clean countertops or parchment paper. Spread the dough just a little bit on the plate and then add about 1/4 cup shredded mozzarella and a sprinkle of grated parmesan in the center. Bring the edges together and seal tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.

Step 7

Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.

Step 8

Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.