• In the bowl of a stand mixer, combine the flour, yeast, sugar, salt, and baking powder. Add the water, oil or ghee, yogurt, and 2 teaspoons of grated garlic. Add chopped cilantro, if desired.
  3 1/2 cups bread flour | 2 tsp instant yeast | 1 1/2 tsp sugar | 1 tsp salt | 1 tsp baking powder | 1 cup water | 1 tbsp vegetable oil or ghee | 1/3 cup plain yogurt | 2 tsp grated garlic | 2 to 3 tbsp chopped cilantro or chives (optional)
• Mix with the dough hook for about 7 to 9 minutes, or until the dough becomes smooth and elastic. Alternatively, transfer the mixture to a lightly floured surface and knead for about 10 minutes.
• Oil (vegetable oil or ghee) a large bowl and place the dough in it, turning to oil all sides. Let the dough rise in a warm, draft-free place for about 1 hour, or until doubled in bulk.
  
• Divide the dough into 8 equal pieces.
• Heat a large skillet over medium-high heat. Brush lightly with oil or ghee.
• On a lightly floured surface, roll out a piece of dough into an oval shape. Place it in the hot skillet and cook for about 30 to 40 seconds; the bubbles will form in the naan. Flip it over and cook for 10 to 15 seconds on the other side, or until it has golden brown spots. Watch it carefully and turn the heat down if it is browning too quickly.
  
• Remove the bread to a warm platter and repeat with the remaining dough portions.
  

Make the Garlic Butter

• Melt 3 tablespoons of butter in a small saucepan over medium heat and add the 2 teaspoons of minced garlic. Sauté the garlic just until fragrant and lightly golden, about 30 seconds. Don't let it brown. Brush the butter over the warm cooked naan bread.
  3 tbsp unsalted butter | 2 tsp minced garlic