In a large glass, dissolve the dry yeast and 2 teaspoon sugar with 3/4 cup warm water. Let it sit on your counter until it’s frothy, about 10 minutes.

Meanwhile, mix the flour, salt and curd in a large, deep bowl.

Once the yeast is frothy, add oil into the glass, and stir to combine.

Pour the yeast mixture into the dry ingredients and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn’t enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading.

Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place for 2 to 4 hours.

When you’re ready to roll, make sure you have a bowl of extra flour in it . The dough will be extremely soft and sticky-this is good Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.

Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom.

Stick coriander and few pieces of chopped garlic and roll again so that they stick.

Warm a large cast-iron skillet over high heat until it’s nearly smoking.Have a bowl of melted butter at the ready.

Pick up one of your naans and gently lay it in the skillet.The dough should start to bubble.

After about 1 minute, flip the naan. It should be blistered and somewhat blackened, alternatively cook naan on one side and brown the other side in the broiler.

Remove the naan once it’s done , brush with a bit of butter and serve.