Restaurant naan is usually cooked in the intense heat of the tandoor oven, but this homemade version is a different story. All you need is a blazing hot cast iron skillet. This might be the best garlic bread out there, thanks to the addition of garlic butter--a quick and easy union of melted butter and minced garlic. Get ready because Chef John prepares a big batch of it! In addition to the garlic butter, plain yogurt also helps enrich the dough, which will need about 2 hours to rise before it's shaped and rolled flat. After a brief proofing time, it's time to bring these bad boys to life. Make sure your skillet is dry before cranking up the heat. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Get the recipe for Garlic Naan.