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In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the dry ingredients.

Pour the activated yeast mixture, plain yogurt, and vegetable oil into the well of the dry ingredients. 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 and elastic. If the dough is too sticky, add a tiny bit more flour, one teaspoon at a time.

Lightly grease the mixing bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the garlic butter topping. In a small microwave-safe bowl or saucepan, melt the unsalted butter. Stir in the minced garlic and set aside.

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 4-6 equal pieces.

Take one piece of dough and, using a rolling pin, roll it into an oval or tear-drop shape, about 1/8 to 1/4 inch thick. Repeat with the remaining dough pieces.

Heat a cast iron skillet or a non-stick pan over medium-high heat until very hot. Place one rolled naan dough onto the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is lightly browned.

Flip the naan and cook for another 1-2 minutes on the second side until it's cooked through and has some browned spots. Repeat with the remaining naan pieces.

As each naan comes off the skillet, immediately brush it generously with the garlic butter mixture and sprinkle with fresh chopped cilantro. Serve warm.


In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

In a large mixing bowl, whisk together the all-purpose flour and salt. Create a well in the center of the dry ingredients.

Pour the activated yeast mixture, plain yogurt, and vegetable oil into the well of the dry ingredients. 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 and elastic. If the dough is too sticky, add a tiny bit more flour, one teaspoon at a time.

Lightly grease the mixing bowl with a little vegetable oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

While the dough is rising, prepare the garlic butter topping. In a small microwave-safe bowl or saucepan, melt the unsalted butter. Stir in the minced garlic and set aside.

Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 4-6 equal pieces.

Take one piece of dough and, using a rolling pin, roll it into an oval or tear-drop shape, about 1/8 to 1/4 inch thick. Repeat with the remaining dough pieces.

Heat a cast iron skillet or a non-stick pan over medium-high heat until very hot. Place one rolled naan dough onto the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is lightly browned.

Flip the naan and cook for another 1-2 minutes on the second side until it's cooked through and has some browned spots. Repeat with the remaining naan pieces.

As each naan comes off the skillet, immediately brush it generously with the garlic butter mixture and sprinkle with fresh chopped cilantro. Serve warm.
