¼ Cup warm Water

1 Tablespoon Sugar

2 ¼ teaspoons active dry yeast

¾ Cup warm Milk

3/4 Cup Greek Yogurt

4 Cups all-purpose Flour

1 teaspoon Salt

½ Cup salted Butter (melted)

5 cloves of Garlic (minced)

2 Tablespoons of unsalted butter

Fresh Cilantro

In a medium bowl combine the yeast, sugar, and water and let sit until foamy (takes about 5-10 minutes).

While you are waiting, in a large bowl add in your flour and salt and mix till combined.

Whisk in the warm milk and plain yogurt together gently. Once combined, add the yeast mixture into the milk and yogurt mixture and stir until well-combined.

Pour the wet ingredients into the dry ingredients. Stir until a loose dough is formed.

Turn out onto a lightly-floured surface and knead until smooth, about 3-4 minutes (it will come together even though it doesn’t seem like it).

Transfer the dough to a large, lightly oiled bowl and cover loosely with a towel. Let rise at room temperature until doubled in size this takes about 1 hour.

Turn the dough out onto a floured surface. Knead briefly into a disc to allow an easy cut.

Cut the dough into 12 equal-sized pieces. Roll each piece into a ball.

Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the hot skillet.

Cook until large bubbles form on the surface, about 2 minutes. Flip the dough and cook the other side until golden, about 1-2 more minutes. Stack the cooked flat bread on a plate and cover with a towel to keep warm as you cook the remaining pieces.

Add the minced garlic to the remaining melted butter and heat for 30 seconds on the stove top. Brush the warm naan with the garlic butter and top with cilantro.