Preparation Steps

• In a large bowl, combine the flour, yeast, sugar, and salt. Whisk to combine.
• In a separate bowl, whisk together the warm milk, yogurt, and vegetable oil.
• Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
• Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.
• On a lightly floured surface, roll out each ball into an oval shape, about 8-10 inches long and 0.25 inches thick.
• Heat a cast-iron skillet or a griddle over medium-high heat. Cook the naan for 2-3 minutes per side, or until puffed up and golden brown spots appear.
• While the naan is still hot, brush with melted butter and sprinkle with chopped cilantro, if desired.