Garlic Butter Naan

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1. 1Step 1: In a large mixing bowl, whisk together 300 g of all-purpose flour, 6 g of kosher salt, and 9 g of white sugar. In a separate jug, mix 125 g of warm water with 3 g of instant yeast, 100 g of plain Greek yogurt, and 20 g of melted ghee. Let the liquid stand for 10 minutes until the surface becomes frothy.
2. 2Step 2: Pour the bloomed yeast mixture into the dry ingredients. Mix the ingredients by hand until the liquid is fully absorbed. Continue mixing until a rough, shaggy dough forms with no dry spots of flour remaining.
3. 3Step 3: Cover the glass bowl with a damp tea towel and let the dough rest for 15 minutes to fully hydrate the flour. Transfer the dough to a lightly floured surface and knead it into a smooth, round ball. Return the dough to the bowl, cover it with the damp towel, and place it in a warm environment, such as an oven with only the interior light turned on. Let it proof for 1.5 to 2 hours until doubled in size.
4. 4Step 4: Transfer the risen dough to a lightly floured surface and gently knock the air out. Flatten it slightly, then use a digital scale to divide the dough into 8 equal pieces, weighing 70 grams each.
5. 5Step 5: Shape each portion into a tight, round ball. Flip the dough smooth-side down, fold the edges inward, and pinch the bottom seam together. Lightly coat a baking tray and your hands with cooking oil. Roll the dough balls on the table to seal the bottoms, then place them on the oiled tray. Cover the tray and let the dough proof for 30 minutes until increased in size by 50%.
6. 6Step 6: While the dough proofs, place a stainless steel pan over medium heat and melt 50 g of ghee or butter. Add 6 crushed garlic cloves. Cook lightly over low heat without browning the garlic. Remove the pan from the heat and transfer the mixture to a bowl to sit at room temperature.
7. 7Step 7: Place a proven dough ball onto a lightly floured work surface with the smooth side facing down. Flatten the dough gently with your hands, pressing the edges. Use a rolling pin to roll the dough out until it is very thin and almost translucent.
8. 8Step 8: Heat a cast-iron skillet over high heat. Wipe the base of the skillet with a paper towel holding a single drop of cooking oil. Place the rolled dough flat into the hot skillet. Watch for the surface to puff and form large blisters. Check the underside, and once adequately charred, flip the flatbread to cook the opposite side.
9. 9Step 9: Remove the cooked flatbread from the skillet. Immediately brush the hot surface with the prepared garlic butter. Add chopped cilantro and a pinch of flaky salt. Stack the finished flatbreads and cover them with a plate to keep them soft and warm while you cook the remaining portions.