Garlic-Cilantro Naan - active dry yeast

Method

• In a glass measuring cup, combine the yeast and sugar.
• Add the water and stir well.
• Let rest until foamy, about 5 minutes.
• Sift the flour and salt together into a large bowl.
• Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil.
• Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed.
• Knead for 3 minutes.
• Oil a small bowl with the remaining 1 teaspoon ghee or oil.
• Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
• Place a baking stone in the bottom of the oven and preheat oven to 400 degrees F. Divide the dough into 6 pieces and gently roll into balls.
• Gently roll each ball into a 6-inch circle on a lightly floured surface.
• Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped.
• Gently press the cilantro and garlic into the dough so they adhere.
• Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes.
• You should be able to bake two naan at a time on an average size baking stone.
• Serve immediately.