In a pan over medium heat, add olive oil, garlic, and ginger and saute for 1 to 2 minutes until golden.

Then add ground beef to the pan along with all the spices (garam masala, coriander, cumin, red pepper flakes, salt, turmeric) and start to mash with a spatula or wooden spoon to break up completely.

Once the meat is browned and minced finely, add tomato sauce and cilantro. Mix and cook down for 2 more minutes until the meat is browned. Take off heat and allow to cool completely.

To a large mixing bowl, add the warm water, sugar, and yeast. Whisk together, cover, and let it rest for 10 minutes until it's fluffy and bubbly. The yeast is now alive and proofed.

To the same mixing bowl, add the all-purpose flour, plain yogurt, olive oil, and salt. Using a stand mixer fitted with the hook attachment, mix until the dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead it by hand just by folding for a minute.

Transfer the dough to an oiled bowl and cover it with saran wrap and then a warm damp towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

While it doubles in size, you can make the garlic butter. To a small bowl, add the melted butter, minced garlic, salt, and cilantro. Mix and set aside.

After the dough has proofed, divide it into 7 to 8 equal portions (8 for smaller pieces, 7 for larger).

Take a flat plate and oil it. You can also oil your clean countertops or parchment paper. Spread the dough just a little bit on the plate and then add about 3 to 4 tablespoons of meat filling in the center. Bring the edges together and seal them tightly into a ball. Then roll it out as thin as possible without tearing it until it's thin and wide.

Heat an iron skillet or pan over medium heat. Once it's hot, drop one in at a time. Cook on one side until golden brown, about 2 to 3 minutes. Flip over and cook the other side for another 2 to 3 minutes. Transfer to a tray and repeat with the rest of the dough.

Brush the naan with the garlic cilantro butter on both sides or just one side and enjoy warm! To reheat, just toast it on a hot pan for a minute on each side.