Garlic and Coriander Naan Bread with Ghee

In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.

Add salt, yogurt, and oil to the yeast mixture and stir to combine.

Gradually add flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.

Preheat oven to 450°F (232°C). Place a baking stone or inverted baking sheet in the oven while it preheats.

Punch down the dough and divide it into 4 equal pieces. Roll each piece into an oval shape about 1/4 inch thick.

In a small bowl, combine minced garlic and chopped coriander.

Brush each naan with a little water, then sprinkle with the garlic-coriander mixture. Gently press the mixture into the dough.

Carefully place the naan bread onto the preheated baking stone or baking sheet. Bake for 3-5 minutes, or until puffed up and lightly golden brown.

Remove from the oven and brush immediately with melted ghee.

Serve warm with your favorite Indian dishes.