Classic Garlic Naan

1.In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2.In a large bowl, whisk together the flour and salt.

3.Add the yogurt, vegetable oil, and the yeast mixture to the flour. Mix until a shaggy dough forms.

4.Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.

5.Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

6.Once doubled, punch down the dough and divide it into 4 equal portions. Shape each portion into a ball.

7.On a lightly floured surface, roll out each dough ball into an oval or teardrop shape, about 1/4 inch thick.

8.While the dough is rising or being shaped, prepare the garlic butter: In a small bowl, combine the melted butter, minced garlic, and chopped cilantro.

9.Heat a cast-iron skillet or griddle over medium-high heat. If using a non-stick pan, ensure it's suitable for high heat.

10.Cook the naan for 1-2 minutes per side, until puffed and lightly golden brown in spots. You may need to brush a little water on the back of the naan to help it stick to the pan and cook evenly.

11.Immediately brush the cooked naan generously with the prepared garlic butter mixture.

12.Serve hot.