Garlic Naan Tandoor Bread

In a small bowl, combine warm water, warm milk, and sugar. Sprinkle the active dry yeast over the mixture. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active. If it does not froth, your yeast may be old, and you should start again.

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture, yogurt, and 2 tablespoons of melted ghee or butter. Mix with a spoon or your hands until a shaggy dough forms. Do not overmix at this stage.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, elastic, and no longer sticky. Form the dough into a ball, lightly grease the bowl with oil, and place the dough back in. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, mix the minced garlic and chopped cilantro in a small bowl. Once the dough has risen, gently punch it down to release the air. Divide the dough into 6-8 equal portions and roll each into a smooth ball.

Lightly flour your work surface. Take one dough ball and flatten it slightly. Using a rolling pin, roll it into an oval or teardrop shape, about 6-8 inches long and 1/4 inch thick. Brush a small amount of water on one side of the naan, then sprinkle some of the garlic-cilantro mixture evenly over the top, gently pressing it in.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until it is smoking hot. Alternatively, preheat your oven with a pizza stone or inverted baking sheet to its highest setting (around 500°F/260°C). Carefully place the naan, garlic-side up, onto the hot skillet or pizza stone. If using a skillet, cook for 1-2 minutes until bubbles appear and the bottom is lightly charred. Flip and cook the other side for another 1-2 minutes until cooked through and slightly puffed. If using an oven, bake for 2-4 minutes until golden brown and bubbly.

Once cooked, remove the naan from the skillet or oven. Brush generously with melted ghee or butter. Serve immediately with your favorite Indian curries, dals, or grilled dishes. Repeat the process with the remaining dough balls.