Method

• In a bowl, combine flour, salt, yoghurt, oil, sugar, and yeast. Knead into a soft, slightly sticky dough (add a touch more water or flour if needed). Cover and let rise in a warm place for 1–1.5 hours until doubled in size.
• Punch down dough and divide into 6–8 balls. Roll each into an oval or teardrop shape (medium thickness). Sprinkle with chopped garlic and coriander on one side, pressing gently to stick.
• Cook – Option 1 (Stovetop): Heat a cast-iron griddle or tawa until hot. Wet the plain side of the naan slightly and place it wet side down on the pan (so it sticks). Cook for 30 seconds until bubbles form. Flip the tawa upside down over an open flame to char the top — or flip with tongs and cook the garlic side down for 20 seconds. Brush with garlic butter and serve hot.
• Cook – Option 2 (Oven) Preheat oven to 250°C with a baking tray inside. Place naan (garlic side up) on the hot tray and bake for 2–3 minutes until puffed. Switch to grill setting and cook for 1 minute to char. Brush with garlic butter.