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1
In a glass measuring cup, combine the yeast and sugar.
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2
Add the water and stir well.
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3
Let rest until foamy, about 5 minutes.
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4
Sift the flour and salt together into a large bowl.
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5
Make a well in the center of the flour and pour in the yeast mixture, eggs, yogurt, and 1/4 cup ghee or oil.
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6
Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour if needed.
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7
Knead for 3 minutes.
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8
Oil a small bowl with the remaining 1 teaspoon ghee or oil.
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9
Place the dough in the bowl, turning to coat; cover with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
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10
Place a baking stone in the bottom of the oven and preheat oven to 400 degrees F. Divide the dough into 6 pieces and gently roll into balls.
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11
Gently roll each ball into a 6-inch circle on a lightly floured surface.
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12
Brush each circle with ghee or vegetable oil (about 2 teaspoons total) and top evenly with 1/4 cup finely chopped fresh cilantro and 4 cloves of garlic, finely chopped.
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13
Gently press the cilantro and garlic into the dough so they adhere.
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14
Bake dough on the baking stone in batches until just golden brown and puffed, 8 to 10 minutes.
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15
You should be able to bake two naan at a time on an average size baking stone.
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16
Serve immediately.
