Naan

In the bowl of a stand mixer fitted with the paddle attachment, beat flour, ¾ cup (180 grams) hot water, yogurt, clarified butter, yeast, kosher salt, and sugar at low speed until a shaggy dough forms. Switch to the dough hook attachment, and beat at low speed until a somewhat smooth and tacky dough forms, 4 to 5 minutes. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1 to 1½ hours.

Position oven rack in bottom third of oven, and place a pizza steel on rack. Preheat oven to 500°F (260°C) for at least 1 hour.

Cut 8 (11×8-inch) sheets of parchment paper. Dust prepared parchment sheets with flour.

Turn out dough onto a very lightly floured surface. Divide dough into 8 portions (about 91 grams each). With the palm of your hand and fingers cupped around top of dough, shape each portion into a ball, using your hand and fingers to create surface tension. (See Note.) Cover and let rest for 15 minutes.

Roll each dough ball into a 9×6-inch oval or 7-inch circle. Place on prepared parchment or pizza peel.

Working quickly, transfer 2 dough ovals or circles to pizza steel.

Bake until light golden brown, 1 to 2 minutes per side. Repeat, 2 at a time, with remaining dough. Serve immediately with Garlic-Green Onion Butter, and garnish with sea salt, if desired. Store in an airtight container for up to 3 days.

In a small saucepan, melt clarified butter over medium heat. Add garlic, and cook, stirring occasionally, until garlic is fragrant and light golden brown, 4 to 5 minutes. Remove from heat, and immediately stir in green onion and cilantro. Let cool for 15 to 20 minutes. Use immediately, or refrigerate until ready to use.