Garlic Naan Tandoor Bread

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

In a large mixing bowl, whisk together the all-purpose flour and salt. Add the plain yogurt, vegetable oil or ghee, and the activated yeast mixture to the flour. Mix with a spoon until a shaggy dough forms. Transfer the dough to a lightly floured surface.

Knead the dough for 7-10 minutes until it is smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time. Lightly grease a clean bowl with oil, place the dough in it, turning to coat. Cover the bowl 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.

Once the dough has risen, punch it down gently and divide it into 8 equal portions. On a lightly floured surface, roll each portion into an oval or tear-drop shape, about 6-8 inches long and 4 inches wide. Sprinkle minced garlic and chopped cilantro evenly over one side of each naan and gently press them into the dough with a rolling pin.

Preheat your oven to its highest setting (usually 500F or 260C) with a pizza stone or an inverted baking sheet inside for at least 30 minutes. Carefully remove the hot stone or sheet. Place one naan dough, garlic-side up, onto the hot surface. Bake for 2-3 minutes, or until bubbles form and the naan is lightly browned and puffed. Flip and cook for another 1-2 minutes until both sides are cooked.

As each naan comes out of the oven, brush generously with melted butter or ghee. Stack the cooked naans and cover them with a clean kitchen towel to keep them warm and soft. Serve immediately with your favorite Indian curries or dishes.