Raclette Cheese Naan

Combine the flour, salt, sugar, oil, yoghurt, baker’s yeast, baking powder and water in the food processor bowl.  

Knead at medium speed for ten minutes and then 5 more minutes at faster speed.  
Cover the bowl with a damp towel and let rise for one and a half hours, or until the dough has doubled in volume.  

When the dough has risen, gently knead the dough with your fingers to release the gas. Divide dough into 6 balls of equal size.  

Slightly flatten out the balls on a floured flat surface.  
Place two cheese slices on each ball and then tightly fold the dough closed.  
Flatten each piece with the rolling pin until fairly thin.  

Cook directly in a pan , without butter or oil, over high heat for 4 to 5 minutes on each side.  
Peel and mince the garlic and cilantro.  

Melt the butter over low heat, making sure that it doesn’t burn, and add the garlic and cilantro.  
Using a pastry brush, glaze the naans with the garlic butter once they have been cooked.