Step-by-Step Instructions

1. 1.Prepare the Dough

   In a large bowl, combine 2 cups of all-purpose flour, 1 tsp sugar, 1/2 tsp salt, 1 tsp double-acting baking powder, and 1/4 tsp baking soda. Add 2 tbsp of oil and 1/4 cup of yogurt. Gradually mix in milk or water until a soft, barely sticky dough forms.

2. 2.Knead the Dough

   Knead the dough in the bowl for a few minutes until it becomes smooth and elastic. The dough is ready when it bounces back slowly after being poked.

3. 3.Rest the Dough

   Form the dough into a ball, coat it with a little oil to prevent it from drying out, and place it back in the bowl. Cover with a wet towel and let it rest at room temperature for at least 30 minutes. For better results, you can let it rest for several hours.

4. 4.Shape the Naan

   After resting, punch down the dough and give it a brief final knead. Divide the dough into four equal balls. On a clean, un-floured surface, press one ball flat and roll it out into a thin, teardrop or oval shape. The dough should stick slightly to the counter, which helps with rolling.

5. 5.Add Toppings

   Grate or press the garlic cloves. Spread the garlic and chopped cilantro over the surface of the rolled-out dough. Gently press the toppings in with your hands, then use a rolling pin to roll over them once more, embedding them firmly into the dough.

6. 6.Prepare for Cooking

   Peel the naan off the counter. Dip your fingers in water and lightly wet the entire bottom surface of the naan. This will create a sticky paste to help it adhere to the pan.

7. 7.Cook the Bottom

   Heat a dry cast-iron skillet over medium heat. Place the naan in the hot pan, wet-side down, and press it gently to ensure it sticks. Cook for 1-2 minutes until you see large bubbles forming and the edges of the dough start to look dry and cooked.

8. 8.Cook the Top

   Once the bottom is set, turn the stove burner to high. Carefully grab the pan handle with an oven mitt, invert the entire skillet, and hold it directly over the burner. The direct heat will cook the top of the naan, creating charred, crispy spots on the bubbles. Do this for about 30-60 seconds, moving the pan around to cook evenly until you see some smoke and singed spots.

9. 9.Finish and Serve

   Turn the pan back upright. Use a spatula to release the cooked naan from the pan. While it's still hot, generously brush the top with melted salted butter. Serve immediately.