Homemade Naan Bread

In a bowl, combine water, sugar, and yeast. Let stand until yeast softens and forms a creamy foam, about 15 minutes.

In a separate small bowl, combine melted butter and garlic powder, set aside.

Add flour, yogurt, salt, and 2 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl. Once the dough comes together it should feel sticky and soft but not so sticky that it sticks to your hands. If dough feels too sticky you can add more flour. If it does not come together, you can add more warm water.

Turn dough out onto the counter and continue working the dough until it forms a smooth ball, about 4 minutes of kneading.

Place dough into a clean large bowl and drizzle several teaspoons of garlic butter over top. Cover with an airtight lid or plastic wrap and let rise until doubled in volume, about 2 hours.

Punch dough down and turn it out onto the counter. Shape into a rectangle and cut into 12-14 pieces.

Roll each piece of dough into a ball. Make the top surface smooth by tucking the dough surface to the base. Lightly dust with flour and cover with plastic wrap to proof until slightly puffy, 15 to 20 minutes.

Preheat your Lancaster Cast Iron cast iron skillet over medium heat until very hot, 3 to 5 minutes.

Using a rolling pin, flatten each piece of dough into a 1/8-inch-thick oval.

Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.

Brush naan with more garlic butter before serving. Garnish with fresh herbs if desired.