Garlic Naan

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
2. Make the dough
   In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture, yogurt, and about half the warm water. Mix and gradually add more water as needed to form a soft, slightly sticky dough.
3. Knead and proof the dough
   Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 2 hours or until doubled in size.
4. Prepare the garlic butter
   While the dough is rising, mix the melted butter or ghee with minced garlic and half of the chopped cilantro in a small bowl. Set aside.
5. Shape the naan
   After the dough has risen, punch it down and divide into 8 equal portions. Roll each portion into a ball, then use a rolling pin to flatten into an oval or teardrop shape, about 1/4 inch thick.
6. Cook the naan
   Heat a cast iron skillet or non-stick pan over high heat. Lightly brush one side of the rolled naan with water and place it wet side down on the hot pan. Cover with a lid and cook for about 1 minute until bubbles form. Flip and cook the other side for 30-45 seconds until brown spots appear.
7. Apply garlic butter
   As soon as the naan comes off the pan, brush it generously with the prepared garlic butter mixture. Sprinkle with some of the remaining cilantro.