Garlic Naan Tandoor Bread

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-7 minutes until foamy. This indicates the yeast is active. If it does not foam, your yeast may be old or water not warm enough.

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the activated yeast mixture, warm milk, yogurt, and 1 tablespoon of melted ghee or butter. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth, elastic, and no longer sticky. Add a tiny bit more flour if necessary, but avoid making it too stiff. Form the dough into a ball.

Lightly grease the mixing bowl with a little oil. Place the dough ball in the bowl, turning once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 20 minutes, or until it has nearly doubled in size. For a quicker rise, place in a slightly warm oven that has been turned off.

Gently punch down the risen dough and divide it into 4 equal portions. On a lightly floured surface, take one portion and roll it out into an oval or teardrop shape, about 1/4 inch thick. Repeat with the remaining dough portions.

Heat a cast-iron skillet or heavy non-stick pan over high heat until very hot. Place one rolled naan onto the dry hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned. Flip and cook for another 1-2 minutes until the other side is also browned and cooked through. Remove from pan.

While the naan is still hot, brush generously with the remaining melted ghee or butter mixed with minced garlic and chopped cilantro. Serve immediately and enjoy the fresh, aromatic garlic naan.