So buttery and garlicky and so easy to make, I know you'd never say no to these Indian garlic naan bread. Fair warning, you're never going to buy naan from stores ever again.
Add lukewarm milk into a large bowl. Sprinkle sugar. And then sprinkle your Rapid Rise Yeast/Instant dry yeast let it sit for a couple of minutes. Yeast should make tiny bubbles and become foamy. If not start with some newly bought yeast.
Next, add your yogurt and oil to the bowl and dissolve it in the milk mixture using a spoon. Oil wouldn't mix very well but that's okay.
Then add salt and flour.
Mix well using the spoon until they become lumpy and no loose flour is left in the bowl.
Using your hands, push all the lumps together and make a rough dough ball.
Transfer the dough ball to a benchtop and knead the dough until smooth and stretchy for about 15 mins. If the dough is too sticky add about a tbsp of flour at a time while kneading. You should get a slightly tacky dough and should be able to stretch the dough without tearing or breaking the dough.
Apply a little bit of oil all around the dough ball and cover the dough. You can transfer the dough back to the bowl and cover it with a cling wrap. Or simply cover the dough with the bowl you used while it's still on the counter.
The dough should be doubled in size. This would take roughly about an hour.
Cut the dough into 6 equal pieces. You don't have to punch down to remove the air. It would degas as you cut them and, shape them into small balls in the next step.
Shape the dough pieces into small dough balls. Cover them with plastic wrap to prevent them from drying out.
Let them rest for about 30 mins so it's easier to spread them out. They would also proof backup.
After 30 mins, take a ball out. Put it on the benchtop. Flat the dough a little bit with your hands. And then using your rolling pin, roll the dough to a triangular or oval shape. The thickness should be about 2.5mm.
Meanwhile, put your heavy-bottom skillet (cast-iron/ clay work the best) on the stove and let it heat. The skillet has to be smoking hot when you put the naan in. Also, put a large baking tray/cookie tray on the top rack of your oven and start the broiler.
spread about a clove of grated garlic on each bread. Also, sprinkle 1 - 2 tsp of chopped cilantro and gently press with your fingers so they stick to the dough.
Lift the flattened-out dough with one hand and place it on your palm. Stretch the dough slightly from the narrow side of the dough using your other hand to get the tear-drop shape.
Place the naan on the well-heated skillet. You should see some air bubbles popping up from the bread. Leave the naan until the bottom of it gets nice and brown.
Then transfer the naan to the tray which you placed under the oven broiler. You can use a spatula or tongs for this. Let the top gets brown too. The naan would puff up furthermore. ( read the recipe description for alternative methods). Do not let it sit there for too long, 1, it gets brown so quickly under the broiler, 2, the bread can dry out and become hard.
When the top is brown, transfer the naan to a plate and apply butter generously. If the naan seems crispy on the top at this moment it's going to get soft after you apply butter and leave it for a few minutes. Serve warm or freeze for later.