Authentic restaurant-style naan uses a tandoor (clay oven) to get high heat and charred bubbles. At home, you can replicate this by using a cast-iron skillet and an open flame (or broiler). The dough is enriched with yogurt for softness.
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Whisk the warm water, sugar, and yeast in a small bowl. Let sit for 5-10 minutes until frothy.
Mix the flour, salt, and nigella seeds (if using) in a large bowl. Make a well.
Pour the yeast mixture, yogurt, and oil into the well. Mix to form a shaggy dough.
the dough on a floured surface for 3-5 minutes until smooth and soft (it will be tacky).
Place the dough in an oiled bowl, cover, and let rise for 60-90 minutes until doubled.
Punch down the dough and divide into 6 balls. Cover and rest for 10 minutes.
Combine the melted butter, garlic, and cilantro in a small bowl for brushing.
Heat a cast-iron skillet over medium-high heat (about 260°C/500°F) until very hot.
Roll out a dough ball into an oval shape (about 3-4mm thick). Water the bottom side slightly with wet hands (creates steam/grip).
Place the wet side down onto the hot skillet. Cook for 1-2 minutes until bubbles form on top and bottom is charred.
Flip the naan and cook the other side for 1 minute (or hold it over an open gas flame with tongs for authentic char).
Remove from heat and immediately brush generously with garlic butter. Keep warm in a towel while cooking the rest.
