Step 1

In a small bowl, add the water, sugar and yeast. Let stand until foamy, about 5 minutes.

Step 2

Whisk in the yogurt, oil and egg yolk.

Step 3

In a food processor, add the flour and then turn it on to low. While the processor is running, slowly pour in the wet ingredients and process until the dough just comes together.

Step 4

Allow the dough to rest for 10 minutes.

Step 5

Add salt to the dough and process again until the dough comes together in a smooth ball. Transfer the dough to a glass bowl with a drizzle of oil and roll the dough to coat all sides. Cover tightly in plastic wrap and allow to rest on the counter for up to 1 hour, or in the fridge up to 24 hours.

Step 6

Remove the bowl from the fridge and sprinkle flour on the counter. Divide the dough into 4-8 pieces depending on how big you want it and roll each piece into a ball. Cover with plastic and allow to rest for 30 minutes.

Step 7

Turn the oven to warm, or 200 degrees and plate an oven safe dish in it. Get out a piece of foil so that each finished naan bread can be placed on the plate in the oven and covered with foil to keep everything warm while you're cooking.

Step 8

Sprinkle flour on the counter again and roll each ball out into thin circles.

Step 9

Meanwhile, heat a cast iron pan over medium high heat and drizzle with oil. Using a napkin, wipe out excess oil. Throw one circle of dough in the pan and cover with a lid. Allow to cook for 2-3 minutes or until the bottom is lightly brown and bubbles are appearing on top. The bottom will be flat and golden while the top will have those perfect browned bubble spots. This is normal.

Step 10

Remove the lid, using a spatula flip the naan and cook for another 1-2 minutes uncovered. Brush with melted butter and sprinkle with cilantro. Place on the warming plate and repeat until all dough is used.