Activate Yeast: In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
Prepare Dough: In a large mixing bowl, combine flour and salt. Create a well in the center. Pour the yeast mixture, yogurt, and vegetable oil into the well.
Knead the Dough: Mix with a spoon or your hands until a shaggy dough forms. Transfer to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
First Rise: Lightly grease a clean bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Prepare Garlic Butter: While the dough rises, melt butter. Stir in minced garlic and chopped cilantro. Set aside.
Divide Dough: Once risen, gently punch down the dough to release air. Transfer it to a lightly floured surface and divide it into 6-8 equal portions. Roll each portion into a ball.
Shape Naan: On a lightly floured surface, roll out each dough ball into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick.
Cook Naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, place one naan bread in the skillet. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned.
Flip and Cook: Flip the naan and cook for another 1-2 minutes until the other side is also lightly browned and cooked through.
Brush with Garlic Butter: Once cooked, remove the naan from the skillet and immediately brush generously with the prepared garlic butter.
Repeat: Repeat with the remaining dough portions, cooking one naan at a time and brushing with garlic butter immediately after cooking. Serve warm.
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