Garlic naan

Ingredients

Mix the water, sugar, and yeast in a bowl. Let it stand for about 15 minutes, until the yeast softens and forms a creamy foam.
Garlic butter: heat the butter in a pan over medium heat until melted and sizzling. Quickly stir in the garlic and take the pan off the heat.
Add the flour, yoghurt, salt, and 1 tbsp of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until the dough comes away from the sides of the bowl; add more water or flour as needed. Turn the dough out onto the worktop and knead for 3 to 4 minutes more, until it forms a smooth ball.
Put the dough in a large bowl and drizzle a few spoonfuls of garlic butter over it. Cover and let it rise until doubled in volume, about 2 hours.
Punch the dough down and turn it out onto the worktop. Shape a rough rectangle and cut it into 6 pieces. Roll each piece into a ball and dust it lightly with flour. Cover with cling film and let the balls prove until slightly puffy, 15 to 20 minutes.
Heat a cast-iron pan over medium heat until very hot, 5 to 10 minutes.
Meanwhile, roll each ball into an oval about 3 mm thick. Sprinkle some coriander on top and press it in lightly.
Cook the naan in batches in the hot pan until large bubbles form, 1 to 2 minutes. Turn, press gently, and cook until the bubbles on the bottom are charred, 2 to 3 minutes more.
Brush the naan with more garlic butter before serving.

Weigh the salt. Diamond Crystal kosher salt is light, so the same weight fills almost twice the volume of other salts. Adjust to taste.