Method
Mix the flour, yeast, sugar, and salt. Add the yogurt and warm water and knead into a smooth, slightly tacky dough.
Cover and rise until doubled, about 60–90 minutes. Divide into eight balls and rest for 15 minutes.
Mix the melted butter with the garlic. Roll each ball into a thin oval.
Cook one at a time in a very hot dry skillet until blistered, 1–2 minutes per side. Brush with garlic butter and sprinkle with cilantro.
Notes
For best blistering, wipe loose flour from the dough before it reaches the skillet.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- Serve with Chicken Tikka Masala.
- Use it to scoop Chana Masala.
- Pair with Coconut Red Lentil Curry.
- It also works as a warm flatbread for Classic Creamy Hummus.