Roast a whole sweet potato at 400F for 50 to 60 minutes, until a knife slides in with no resistance. Scoop out the flesh, mash it smooth, and let it cool completely to room temperature.

In the bowl of a stand mixer, whisk together the warm milk, sugar and instant yeast. Add the cooled sweet potato mash, yogurt and 2 tablespoons melted butter, and mix until loose and smooth.

Add the bread flour, baking powder and salt. Knead on medium speed for 8 minutes, or by hand for 10 minutes, until the dough is soft and slightly tacky and pulls away from the sides of the bowl.

Transfer to an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until roughly doubled.

Turn the dough out and divide it into 8 equal pieces. Roll each into a ball, cover with a towel, and rest 15 minutes.

Roll each ball into a teardrop about 8 inches long and ¼ inch thick, pulling gently on one end as you roll.

Heat a dry cast iron skillet over high heat for a full 5 minutes, until a flick of water skitters across the surface. Use no oil.

Lay one naan in the pan and press it flat with a spatula for 10 seconds. Cover the pan for 30 seconds to puff it.

Uncover, and once the top is domed and bubbled, flip and cook 45 to 60 seconds more, until the underside is spotted deep brown to black in places.

Stir the grated garlic and cilantro into the remaining melted butter. Brush each hot naan generously, sprinkle with flaky salt, and stack under a clean towel while you cook the rest. Let the skillet reheat 30 seconds between breads.