Garlic Naan Tandoor Bread

In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. This indicates that the yeast is active and ready to use.

Add the all-purpose flour, salt, plain yogurt, and vegetable oil to the activated yeast mixture. Mix everything together using a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface.

Knead the dough for 8-10 minutes until it becomes smooth, soft, and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball.

Lightly grease a clean bowl with vegetable oil. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until the dough has doubled in size.

While the dough is proofing, melt the unsalted butter and mix it with the finely minced garlic and chopped fresh cilantro. Set aside. Once the dough has risen, gently punch it down and divide it into 6-8 equal portions. Roll each portion into an oval or teardrop shape, about 1/4 inch thick.

Heat a cast-iron skillet, griddle, or tawa over high heat until it is very hot and slightly smoking. Place one rolled naan onto the hot surface. Cook for 1-2 minutes until bubbles start to appear on the surface and the bottom has light brown spots.

Flip the naan and cook the other side for another 1-2 minutes until it is golden brown and cooked through. For a more tandoor-like finish, you can briefly hold the naan with tongs directly over an open flame (if using a gas stove) for a few seconds until it puffs up and gets slightly charred spots. Remove from heat, brush generously with the prepared garlic butter, and serve immediately. Repeat with the remaining dough.